Combine the flour, cacao, salt and baking soda in a bowl and mix.
Melt the chocolate in a baine marie (a bowl resting above a pan of boiling water).
Blend the coconut sugar and oil in a blender (if you can be bothered with the washing up – personally I just do it by hand!), then add the eggs, vanilla and finally the melted chocolate.
Preheat the oven to 180oC and line a baking tray with parchment paper.
Fold the cranberries into the mixture, then cool it in the fridge for about 30 minutes.
When ready to bake, drop tablespoons of the mixture onto the prepared tray, spinkle with hemp seeds and bake for about 10 minutes.
Cool a little on the tray before transferring to a wire rack where they will firm up a little. Store in an airtight container at room temperature for about 5 days (if they last that long!)