1. Line a baking sheet with parchment paper. Set aside. Roughly chop the pistachios and cranberries and set aside.

2. Add the two dark chocolates, 1 cup of each, to a heatproof bowl set over a pan of simmering water. Use a rubber spatula to stir the chocolate until it is completely melted.

3. Once chocolate is melted, pour onto the parchment paper shaping into a circle or rectangle with a rubber spatula until the chocolate is only 1/4-inch thick. Sprinkle the pistachios and dried cranberries over the chocolate. Set the pan in the refrigerator for 15 minutes to chill.

4. While the chocolate is cooling, wash the heatproof bowl used to melt the first batch of chocolate and return to the pan to melt the remaining chocolate.

5. Remove the baking sheet from the refrigerator and drizzle the melted chocolate over top using a metal spoon (see note). Sprinkle the sea salt and coffee grounds over the newly added chocolate.

6. Place the baking sheet in the refrigerator for at least 30 minutes to chill. Use a large chefs knife to cut bark into irregular pieces. Store the bark in the refrigerator until ready to serve.