Preheat oven to 375˚F. Spray a 9x13-inch baking pan with baking spray and then line with parchment paper, allowing a few inches of overhang over the long sides of the pan.
For the candied pecans, combine pecans, honey and melted butter in a small bowl. Toss to coat pecans with honey/butter mixture. Set aside.
With floured hands, evenly press half of the dough into the bottom of the prepared pan. Keep dipping your hands in flour if the dough is sticky.
Drop spoonfuls of the cherry mixture over the prepared crust. Spread evenly over the surface.
Sprinkle evenly with reserved oat mixture, using floured fingers if dough is sticky. Sprinkle half of the chocolate chips and half of the prepared pecans over the topping. Reserve remaining chips and pecans. Bake for 20 minutes.
Remove from oven and sprinkle with remaining chocolate chips and pecans. Return to oven for another 10-15 minutes until golden brown and center is not wiggly when pan is gently moved. If top is getting too brown, cover lightly with foil during last 5-10 minutes of baking.