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Place 1 cup of the chocolate chips in resealable plastic bag or airtight container in the freezer until ready to use.
Mix maple syrup and honey in medium saucepan. Bring to boil on medium heat. Reduce heat and simmer 5 to 6 minutes. Remove from heat. Add almond butter, 3 teaspoons of the cinnamon and 2 teaspoons of the vanilla; mix well. Set aside.
Heat large skillet on medium-high heat. Add 2 tablespoons of the amaranth; cover and cook about 30 seconds or until most of the grains have popped. (The popped grains will look like slightly larger small white beads.) Immediately transfer to large bowl. Repeat with remaining amaranth. (Should have about 2 cups popped amaranth.) Add coconut, cranberries, cashews, toasted oats and sea salt to popped amaranth in bowl; mix well. Add almond butter mixture; stir to coat all ingredients. Allow mixture to cool slightly. Stir in frozen chocolate chips. Gently press amaranth mixture into bottom of foil-lined 13x9-inch baking pan, with ends of foil extending over sides of pan. Place pan in refrigerator to chill.
Meanwhile, bring cream just to boil in small saucepan. Stir in remaining 1 teaspoon each cinnamon and vanilla. Pour over remaining 1 1/2 cups chocolate chips in medium heatproof bowl. Let stand 10 minutes, then stir until smooth. Pour chocolate sauce evenly over chilled amaranth dessert. Refrigerate 2 to 3 hours or until chocolate is set.
Use foil handles to remove chilled dessert from pan onto cutting board. Drizzle top of dessert with warm dulce de leche. Let stand until dulce de leche is set. Cut into bars.