Heat oven to 350°F (325°F for dark pan). In medium bowl, break up cookie dough. Stir or knead in cocoa until well blended. With floured fingers, press dough evenly in bottom of ungreased 13x9-inch pan.
Sprinkle half of dough with chocolate chips and peanuts; sprinkle remaining half with cherries and pecans.
Bake 15 to 20 minutes or until edges are set. Cool completely on wire rack, about 1 hour 30 minutes.
In 1-quart saucepan, heat candy coating and oil over low heat about 2 minutes, stirring constantly, until coating is melted and smooth. Drizzle over cooled cherry-topped bars. Let stand until set, about 30 minutes. Cut into 6 rows by 6 rows.