1/3 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.