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Line a large baking sheet with foil; grease foil. Set aside. In a large microwave-safe bowl, combine candy coating, chocolate and shortening. Microwave, uncovered, on High for 1 1/2 to 2 minutes or until chocolate melts, stirring every 30 seconds. Pour mixture onto the prepared pan. Spread to about a 1/4-inch thickness.
In a small bowl, combine pepitas and cinnamon. Sprinkle pepita mixture, peanuts, mango and cranberries evenly over the melted chocolate mixture. Use the back of a spoon to lightly press in seeds, nuts and fruit.
Chill candy for about 30 minutes or until firm. Use foil to lift candy from baking sheet; carefully break into pieces. To store: Place candy pieces between layers of wax paper in an airtight storage container; cover and refrigerate for up to 2 weeks.