In the top of a double boiler, or in a heatproof bowl set over a pan of hot water, place the chocolate chips, cocoa powder, oil, and ginger. Stir until the chocolate is melted. Remove from heat.
Add half of the cranberries, apricot, pecans, sunflower seeds, and pineapple. Mix well.
Spread the mixture evenly onto a rimmed baking sheet lined with parchment paper.
Sprinkle the top with the remaining cranberries, apricots, pecans, sunflower seeds, pineapple, and coconut.
Chill in the refrigerator for 30 minutes or until firm.
Break bark into bite-size pieces.