1. Open a can of jellied cranberry sauce. Run a knife around the inside edge of the can to loosen the cranberry sauce. Gently slide the cranberry sauce out of the can onto a cutting board. Slice the cranberry sauce into 8 equal rounds, approximately 1/2-inch thick.

2. Place the cranberry rounds on a parchment-lined baking sheet. Freeze for about 2 hours until they are firm.

3. In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Melt the mixture in a microwave in 30-second intervals, stirring after each interval until smooth. Alternatively, you can melt the chocolate using a double boiler on the stovetop or use the warm setting on your toaster oven, like I do. Remove the cranberry rounds from the freezer.
4. Quickly dip each frozen cranberry round into the melted chocolate, ensuring it is fully coated. Use a fork or a spoon to lower the rounds into the chocolate and to lift them out, allowing excess chocolate to drip off. Place the chocolate-covered rounds onto the parchment paper-lined baking sheet.

3. In a separate microwave-safe bowl, combine white chocolate chips and coconut oil. Melt in a microwave in 15-second intervals, stirring after each until smooth (or use the method you prefer).

Transfer the melted white chocolate into a small ziplock bag. Cut a tiny corner off the bag to create a piping bag.

Drizzle the white chocolate over the chilled chocolate-covered cranberry rounds in your desired pattern.

4. Store them in an airtight container in the freezer until ready to enjoy.