Preheat oven to 350.

Melt chocolate in the top of a double boiler or on low heat in microwave. Let cool and set aside.

Roast pistachios 3-5 minutes (do not overcook). Set aside.

Add cranberries, pistachios and orange zest into melted & cooled chocolate. Pour onto parchment or foil lined cookie sheet (or jelly roll pan, the larger the better). Refrigerate for 30 minutes, remove and break into pieces.

Store in a ziplock freezer bag and if not using right away, store it in the freezer.