In a microwave-safe bowl, add 1 cup of dark chocolate. Heat in 30-second intervals, stirring after each until melted and smooth, about 1-2 minutes. Stir in 1 tsp coconut oil if using.

Using a silicone mold, spoon 1 tsp of the melted chocolate into each cavity. Coat the bottom and sides evenly, and freeze for about 5 minutes until firm.

Remove the mold from the freezer and add 1 tsp of room-temperature cranberry sauce into each chocolate shell, leaving space at the edges.

Pour another layer of melted chocolate over the cranberry sauce in each cavity, smoothing it out. Tap the mold to release air bubbles.

Chill in the refrigerator or freezer for about 20 minutes until chocolate is completely set.

Invert the silicone mold to release each piece and serve chilled or at room temperature.