Preheat oven to 300℉. Meanwhile, add the rolled oats, pepitas, almonds, dried cranberries, ground nutmeg, and ground cinnamon to a mixing bowl and mix.
In a small saucepan over medium-low heat, melt the honey and coconut oil. Once completely melted, sprinkle in the cocoa powder and espresso powder and allow them to bloom, stirring occasionally, 4-5 minutes more. Stream in the vanilla extract, stir, then remove from heat.
Pour the honey mixture over the dry ingredients a little at a time, stirring in between to evenly coat. Pour the granola into a single layer on a prepared half sheet pan and firmly press flat with a spatula between ¼-1/2" thick.
Sprinkle the salt overtop and bake for 20-25 minutes, rotating the baking sheet halfway through for even doneness. Allow to cool completely on the baking sheet before breaking into small clusters.
In a microwave-safe bowl, melt the chocolate chips in the microwave in 30-second intervals, stirring in between. Drizzle the chocolate all over the granola clusters, then toss with two tablespoons to fully coat each cluster. Chill in the fridge until fully set.
