Remove from oven. Sprinkle white chocolate chips over the hot toffee. Let them sit for 2 minutes to soften, then spread into a thin layer. (For extra flair, drizzle melted dark chocolate over the top.)
Immediately pour the hot cherry toffee mixture evenly over the crackers. Use a small offset spatula to spread it gently into an even layer. Bake for 5–7 minutes, until the toffee is bubbly and fragrant.
In a small saucepan over medium heat, melt the butter. Add the brown sugar and stir constantly until it bubbles and turns a deep caramel color—about 3–4 minutes. Carefully stir in the chopped dried cherries.