8 small gingersnaps ⅓ cup bittersweet chocolate chips, melted (see Tip) 1 tablespoon finely chopped crystallized ginger 1 tablespoon finely chopped dried cranberries
Dip gingersnaps into melted chocolate. Let the excess drip off. Place on a wax paper-lined plate. Sprinkle with crystallized ginger and cranberries. Refrigerate until the chocolate is set, about 30 minutes.
Make Ahead Tip: Refrigerate in an airtight container for up to 5 days.