Cover a cookie sheet with a large piece of wax paper or parchment paper.
In a microwave safe bowl or measuring cup, heat the chopped dark chocolate in the microwave at 50% power, stirring after every 30 seconds, until the chocolate is almost completely melted. Stir it until it is completely melted.
Pour the chocolate, reserving 1-2 tablespoons for drizzling on top, onto the prepared baking sheet, and spread it into a large rectangle, about 9 by 13 inches. It will be a fairly thin layer of chocolate.
Sprinkle the cranberries and pumpkin seeds over top of the chocolate and drizzle the caramel sauce over top of everything. Drizzle the reserved 1-2 tablespoons of melted chocolate on top of everything. Place the tray in the refrigerator and let the chocolate set. Cut into squares. Store in an airtight container in either the fridge or freezer, with layers of wax paper between the pieces of chocolate bark.