Melt the chocolate chips in a bowl over simmering water (double boiler).
Mix in the peppermint extract and coconut milk to the melted chocolate until smooth. If your chocolate becomes thick, add some coconut oil, 1 tablespoon at the time until you achieve a desired consistency.
Line a 9-inch or 8-inch pan with a large piece of parchment paper covering the bottom and all four sides of the pan, and spread the chocolate across the bottom of the pan.
Freeze or refrigerate until chocolate sets.
Pour melted coconut butter evenly on top of chocolate and refrigerate for 5 minutes.
Sprinkle with chopped cranberries and refrigerate until the coconut layer is firm.
Break or cut into small pieces and serve.
*To melt the coconut butter, place the glass jar in a pan with hot water. You can also make your own coconut butter by adding 2 cups of unsweetened dried shredded coconut to a food processor or high speed blender and processing until the coconut turns into a smooth creamy paste.