Whisk together egg white, brown sugar, cocoa powder, espresso and salt until well blended. Add 1 tablespoon of water to thin mixture slightly. Fold in pecan halves until well coated. Spread mixture onto parchment lined baking sheet.
Bake at 325 °F for about 15 to 20 minutes or until mixture is well set. Stir pecan mixture several times during baking. Allow pecans to cool completely and transfer to a bowl. Mix in rice cereal squares, dried cherries, granola, chocolate, flaky salt and caramel pieces.
