Line a rimmed baking sheet with parchment paper.

Melt chocolate over a double broiler (or in 30-second intervals in the microwave at 50% power, stirring between each interval) until smooth. Stir in the allspice.

Using a rubber spatula, pour and evenly spread chocolate on prepared baking sheet. Evenly distribute chopped maraschinos and pistachios. Sprinkle with sea salt. Refrigerate until set, about 1 hour.

Break or cut the bark into pieces. Store in an airtight container.