In a bain-marie you have first to dissolve the chocolate chunks. Slowly and be careful not to overheat the chocolate as it will get white sports later otherwise.
While you wait for the chocolate to be liquid take the cookies and brittle them in a bowl. Not too small but not even to big as they have to be with the chocolate and the cranberries in a small bite-size piece.
Add the honey and stir in.
Now add the dried cranberries and stir.
Take the chocolate mixture out of the bain-marie and pour over the cookie crumbles. Stir carefully the mixture in order to combine all the ingredients well and not to destroy the crumbles into powder.
Pour the chocolate mixture in a flat container with a border of a few centimeters only and previously covered with a parchment paper. Transfer into the fridge.
After an hour or less take the chocolate out of the fridge. It will be firm but not almost hard. Perfect to cut into chunks about 2 x 2 cm. Re-transfer into the fridge and take it out when you serve but not before another two hours in order to get real chocolate chunks.
Instead of the cranberries you can use any other dried fruit. Be sure to cut the fruit in small pieces as they don't have to dominate the bite-size chunks.
I used fresh cookies of the rest of short pastry. Of course you can use any other kind of cookie you have. Or older ones that are not anymore that crunchy as you would like them. In the little chocolate bars the softness doesn't matter.