1. Prepare the Nuts:

1. If the hazelnuts and pistachios are not pre-roasted, spread them on a baking sheet and roast at 350°F (175°C) for 8-10 minutes, stirring halfway through. Allow to cool before roughly chopping.

2. Melt the Chocolate:

1. Chop the dark chocolate into small pieces and place in a heatproof bowl.
2. Melt the chocolate in the microwave in 20-second intervals, stirring after each interval until smooth, or use a double boiler over low heat.

3. Assemble the Bark:

1. Line a baking sheet with parchment paper or a silicone mat.
2. Pour the melted chocolate onto the prepared sheet and spread into a thin, even layer (about 1/4 inch thick) using an offset spatula.
3. Sprinkle the roasted hazelnuts, pistachios, and dried cranberries (if using) evenly over the chocolate. Press them gently into the chocolate to ensure they stick.
4. Optionally, sprinkle a pinch of sea salt flakes over the top for a savory touch.

4. Set and Break:

1. Let the chocolate bark cool at room temperature for 1-2 hours, or place it in the refrigerator for 20-30 minutes until fully set.
2. Once hardened, break the bark into irregular pieces by hand or use a knife for more uniform shapes.

5. Serve or Store:

• Store the bark in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for longer freshness.