Line 2 large cookie sheets with parchment paper. Place the cornflakes in a large bowl and set aside.

Roughly chop the chocolate and place 3/4 of it in a microwave safe bowl.

Microwave on high 1 minute, stir, and continue to microwave at 15 second intervals, stirring between, just until chocolate is melted.

Add the remaining chocolate and stir until melted and smooth. (if it doesn't completely melt, briefly microwave and stir)

Pour the chocolate over the cornflakes and gently fold with a rubber spatula to completely coat the cornflakes. If you have a lot of excess chocolate add a bit more cornflakes- I have used up to a total of 4 cups (you don't want to waste any of that precious chocolate :) Fold in the cranberries or cherries or toffee.

Using heaping scoops of a large cookie scoop or a level ice cream scoop, place the scoops of mixture into mounds onto the prepared sheets. This is a very loose mixture so use your fingers to make sure the coated flakes are all touching each other and shaped the way you want. Allow to harden at room temperature or place in the refrigerator if you want them to set quicker.