Place the hazelnut oil, red wine vinegar, maple syrup, ground mustard, cocoa nibs, salt, and pepper in a jar with a tight-fitting lid and shake vigorously to combine (a bowl and whisk will do this job just fine, too). Taste and adjust seasonings as desired. Set aside.
Preheat the oven to 350°F and bring a pot of salted water to a boil. Place the hazelnuts on a baking sheet and toast in the oven for 10 to 15 minutes, or until the skins darken and blister and the nuts are hauntingly fragrant. Wrap the hazelnuts in a clean dish towel and leave them to steam for 1 minute. Rub the nuts in the dish towel to scrub the skins off. Don’t worry if some of the skin stays; we just want the bulk of it removed. Roughly chop the nuts and set aside.
Cook the pasta until al dente (you can do this while the hazelnuts are toasting). Drain the pasta through a colander and set aside.
Plate the hot pasta in bowls. Scatter the Bucherondin over the top of the pasta, followed by the cherries and hazelnuts. Top each bowl with a handful of arugula, dress with the vinaigrette, and serve.