Chocolate-Dipped Gingersnaps

1/3 cup bittersweet chocolate chips, melted (see: To melt chocolate)
1 tablespoon finely chopped crystallized ginger
1 tablespoon finely chopped dried cranberries
8 small gingersnaps

Dip gingersnaps into melted chocolate. Let the excess drip off. Place on a wax paper-lined plate. Sprinkle with crystallized ginger and cranberries. Refrigerate until the chocolate is set, about 30 minutes.

To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.