Toast the pumpkin seeds over a medium-high heat in a small pan. Once golden brown, add the Manuka honey and continue to cook for 1 minute.
Put the seeds onto a tray, lined with baking paper. Make sure to spread them out to avoid them sticking together too much and leave to cool.
Melt the dark and white chocolate in separate bowls suspended over saucepans of water, making sure the bowls do not touch the water. Keep the heat low so that the chocolate melts slowly to avoid it becoming thick and lumpy.
Once melted, pour the dark chocolate onto a piece of baking paper and spread out into a rectangle roughly 270x180mm. Next, spoon over the white chocolate in lines then pull a skewer through the chocolate to make a marble effect.
Lastly, scatter with the Brazil nuts, pumpkin seeds & cranberries, then leave to set before breaking into pieces and storing in an airtight container