Open the can of jellied cranberry sauce on both ends and gently slide the entire cylinder out onto a cutting board. Cut the cylinder into approximately ½-inch thick discs (about 10-14 slices).

Line a baking sheet with parchment paper or a silicone mat. Place the cranberry discs on the lined baking sheet and transfer to the freezer for at least 30 minutes to firm up. This step is crucial for easy dipping.

In a microwave-safe bowl, combine the dark chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring well between each, until the chocolate is completely melted and smooth. Alternatively, melt the chocolate using a double boiler.

Remove the firm cranberry discs from the freezer. Using a fork or dipping tool, carefully submerge one cranberry disc at a time into the melted chocolate, ensuring it is fully coated.

Lift the disc out and let the excess chocolate drip off back into the bowl. Immediately place the coated disc back onto the prepared baking sheet.

Repeat with the remaining cranberry discs. If desired, use any leftover melted chocolate to drizzle over the tops for a decorative finish.

Return the baking sheet to the freezer for at least 30 minutes, or until the chocolate coating is completely set and firm to the touch. Store the finished Chocolate Covered Cranberry Sauce in an airtight container in the refrigerator.