Line a baking sheet with parchment paper and set aside. Add the chocolate to a microwave-safe bowl and melt in 30-second intervals, stirring between each, until completely melted and smooth. Pour the chocolate out onto the baking sheet and spread in an even layer, about ¼-inch thick. While still warm, top with the dried cranberries, pepitas and Mexico everything crunch. Finish with a sprinkle of flakey sea salt. For quicker cooling, transfer the baking sheet to the refrigerator until completely hardened, about 15 minutes. Or, let the chocolate cool at room temperature until completely hardened, about 2-4 hours. Once the chocolate has hardened, break into large chunks. Serve immediately, or cover and store at room temperature.