Preheat the oven to 425ºF; line a large rimmed baking sheet with parchment paper. To a large bowl, add the pumpkin, squash, onions, bell pepper, and sweet potato. Add 6 tablespoons olive oil, 1 teaspoon cumin, and ½ teaspoon salt, and toss to coat. Transfer the vegetables to the lined baking sheet, and roast, stirring occasionally, until the vegetables begin to soften and turn golden brown, 20–25 minutes.
Meanwhile, in large tagine or heavy pot, warm the remaining olive oil over medium heat. When the oil is hot and shimmering, add the garlic and cook, stirring occasionally, until just browned, about 3 minutes. Stir in the canned tomatoes and continue cooking, stirring occasionally, until the sauce is fragrant, about 5 minutes. Stir in the remaining salt and cumin and the harissa, coriander, and vegetable broth, then add the chickpeas and cook until heated through, about 5 minutes. Remove from heat.
Once the roasted vegetables are cooked, return the pot of sauce to low heat. Stir in the roasted vegetables and apricots and cook, stirring occasionally, until the roasted vegetables are completely tender, about 10 minutes. Adjust the seasoning to taste with more salt, then remove from the heat. Cover and keep warm while you prepare the bulgur.
In a large bowl, stir together the bulgur wheat and 1½ cups boiling water. Set aside to soak at room temperature for 5 minutes, then add the cherries, raisins, and chives and toss gently to combine. Set aside again until the bulger is tender, the dried fruit is plump and hydrated, and all of the water has been absorbed, about 15 minutes more.
To serve, scoop the warm bulgur into bowls, top with the vegetable tagine, and garnish with fresh cilantro, if desired.