Set aside a large bowl so that it is ready once popcorn is popped.
Heat the oil in a large pot (with a lid) over medium heat.
Add 3-4 kernels of corn to test the oil and cover the pot.
Once all of the kernels have popped, the oil is ready and you may add the rest of the popcorn.
Add your salt, cinnamon and brown sugar.
Cover the pot with lid and begin moving the pot in a circular motion over the fire so that the kernels are coated with the brown sugar/oil mixture. Constantly moving the pot, will keep the popcorn and the sugar from sticking and burning at the bottom.
Once the popping begins to slow, remove the pot from the heat and quickly transfer the popcorn to the large bowl that you set aside earlier.
Gently stir the popcorn in the bowl with a wooden spoon for a few minutes until it cools and is no longer sticky.
Add your cranberries, almonds and orange zest.
Pour and spread out evenly onto a large cookie sheet and let rest
In a small pot, combine chocolate chips and 3 TB of coconut oil until melted.
Drizzle the chocolate over the popcorn and place the tray in freezer for 5-10 minutes.