Toast the Amaranth seed in a frying pan for a couple of minutes, moving constantly so that it doesn't burn.
Melt the DOVEĀ® Chocolate Eggs in a water bath (bain-marie)
Melt the piloncillo with 1/4 cup of water over low heat
Combine the toasted Amaranth Seed with the melted chocolate and piloncillo in a large bowl, stirring quickly.
Add the dried cranberries and mix well (this is when you would add other dried fruits or nuts if preferred).
Spread the mixture out on a baking pan covered in wax paper and flatten out with a roller.
Let rest for at least an hour.
Remove from the wax paper and cut into the desired form.