Grease a 9-inch x 13-inch (22 x 33 cm) baking dish with nonstick spray. Press a piece of parchment paper (cut to size, as needed) against the bottom and sides of the baking dish, pressing into the corners.
Make the spiced dark chocolate: Add the dark chocolate and coconut oil to a medium heatproof bowl and set over a medium saucepan filled with about 1 inch of water, making sure the water doesn’t touch the bottom of the bowl. Cook over medium heat, stirring frequently, about 5 minutes, until the chocolate is melted. Stir in the cinnamon.
Pour the melted chocolate into the prepared baking dish, gently titling the dish so the bottom is covered evenly.
Make the spiced white chocolate: Add the white chocolate to a clean medium heatproof bowl and place over the saucepan of water. Cook over medium heat, stirring frequently, until the chocolate is melted. Stir in the ginger and cloves.
Drizzle the white chocolate over the dark chocolate layer. Then, using a butter knife, swirl the chocolates together in a circular pattern.
Evenly sprinkle the broken gingersnaps and crystallized ginger over the chocolate, gently pressing down to adhere.
Transfer the baking dish to the refrigerator for 1–2 hours, or until the chocolate is set.
Break into pieces, then serve.
New Year, New You
Here’s everything you need for a more delicious 2021.