In a microwave-safe dish, melt the vanilla almond bark at 1 minute. Stir, then heat for an additional 30 seconds until creamy. Mix in the cherry gelatin mix.

In a large bowl, combine the cereal with the melted chocolate. Stir until completely coated.

Transfer mixture into a large container. Add powdered sugar and shake until well coated.

Spread the coated mixture onto parchment paper. Decorate with sprinkles. Allow to set. Store in an airtight container for up to two weeks.