Line a small baking sheet with parchment paper or silicone mat, set aside.

Place eight ounces of chocolate (2 baking bars, chopped) in medium glass bowl. Place the remaining chocolate (4 ounces) in a small glass bowl–this will be for matcha. Microwave bowls for 30 seconds on high. Stir chocolate with spoon, then return to microwave for another 20-30 seconds, stir again until completely smooth. Repeat in 15 second increments until chocolate is just melted. Alternatively this can be done in a double boiler, or glass bowl over boiling pot of water.

In the small bowl of white chocolate, stir in one teaspoon of matcha until evenly dispersed and matcha chocolate is smooth.

Pour the medium bowl of white chocolate on lined baking sheet. Using a spatula or large spoon spread into a rectangle–about 8x10. Transfer small spoonfuls of the matcha chocolate onto the white chocolate rectangle (see pictures in post) then using a toothpick, swirl the white chocolate and matcha chocolate together. Note: if you swirled together too much green, you can warm up more white chocolate and transfer spoonfuls back onto rectangle and swirl with toothpick again.

Sprinkle on dried cranberries, and the optional toppings if using. Gently press the toppings into the chocolate so they set in. Place chocolate on baking sheet in refrigerator for 20-30 minutes until chocolate has set. Cut or break chocolate bark into about 16 pieces. Transfer to serving dish, gift wrap, or enjoy yourself!