Chop the chocolate so it is all roughly the same size, into about 1/4-1/2 inch pieces. If you are using white chocolate chips, there is no need to chop them.
In a microwave-safe bowl, microwave the chocolate for 15 seconds and stir, repeating this until the chocolate is about 75% melted (see note).
One the chocolate is 75% melted, remove from microwave and continue to stir until all of the chocolate is melted and smooth.
Pour the chocolate onto a parchment lined baking sheet, spreading it evenly about 1/4 inch thick.
Sprinkle the cranberries, pecans, and sprinkles evenly over the top.
Place in the refrigerator until set and hard, about 30 minutes.
Remove and break or slice into pieces that are easy to pick up.
Store in an air-tight container at room temperature or in the refrigerator.
You can use any kind of dried fruit or nuts you like best, just chop larger fruits and nuts up so that all the toppings are about the same size. The directions given for melting the chocolate should not be skipped or expedited in any way. Using this method will ensure that your chocolate doesn't burn and that you get a smooth, melted final product.