Line a muffin tin with 6 silicon liners (or paper liners sprayed well with cooking spray).

In a medium bowl, combine the coconut butter, coconut oil, cocoa powder, maple syrup, and vanilla extract. Season to taste with a generous pinch sea salt.

Spoon two tablespoons of chocolate into each muffin liner. Give the muffin tin a good shake to help the chocolate settle and get rid of any air bubbles. Drop 3 cranberries onto each cup.

Freeze for 30 minutes, or until firm. Remove from the liners and store in a zip-top freezer bag.