Combine all filling ingredients and mix to combine.
Form into a disk, wrap tightly in plastic wrap and refrigerate for 20 minutes.
Between two sheets of parchment paper sprinkled with a little powdered sugar, roll out filling to 1/4 inch thickness.
Using a small cookie cutter, or a large pastry tip, cut out rounds about 1.25 inches in diameter.
Reroll scraps and cut rounds until all filling is used.
Place rounds on a cookie sheet and freeze until firm, about 10-15 minutes.
Melt chocolate on the stove in a double boiler or in the microwave on low at 30 second intervals. Make sure to stir chocolate often. When the chocolate is almost all melted, stop heating it and stir until all the chocolate pieces have melted.
Lay a clean sheet of parchment out and one by one dip the filling rounds. (If you've never done this before, watch this video from Crazy for Crustfor some tips).
If desired, decorate tops with dried cranberries and candied orange peel before the chocolate hardens.
Store in an airtight container, in a cool place until ready to gift or eat!
Water is the enemy of chocolate so make sure your work space is free of water and that your hands are completely dry. If you accidentally get water into your chocolate it will "bloom" and be covered with white spots.