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Coarsely chop the cranberries, shelled pistachios and candied ginger.
Break the dark chocolate bars into small, even pieces (skip if using chocolate chips).
Heat two-thirds of chopped chocolate in a dry, heatproof bowl over a saucepan with simmering water. Stir until the chocolate has melted and is smooth, then remove from the heat.
Add the remaining chocolate into the bowl, stir until smooth, and allow to cool slightly. If any chocolate pieces remain unmelted, place the bowl back over the pot briefly to gently heat and melt them fully.
Pour and spread the chocolate into a loose rectangle on a silicone mat or parchment-lined pan. Use a silicone spatula or a spoon to spread it. No need for perfection—aim for about a quarter-inch thickness.
Sprinkle the chopped cranberries, pistachios, candied ginger and shredded coconut over the top.
Cool at room temperature until the Christmas bark is hard and set, then break into pieces and serve.