8 ounces dried tropical fruit, such as mango, pineapple, and papaya
1 cup bittersweet chocolate chips or chopped chocolate (about 4 1/2 ounces)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
Flaky salt, such as Maldon, for sprinkling
Line a baking sheet with parchment or wax paper. Separate the dried fruit pieces and place on the baking sheet in a single layer.
Place the chocolate in a small microwave-safe bowl and heat in 30-second bursts, stirring in between, until the chocolate is just melted. (Alternatively, heat the chocolate on the stovetop over low heat.) Stir in the cinnamon and cayenne.
Pick up a piece of dried fruit, dip it halfway in the chocolate, let the excess chocolate drip off, and place back on the baking sheet. Repeat with the remaining fruit. Sprinkle the chocolate-covered sections of the fruit lightly with salt.
Refrigerate uncovered until the chocolate hardens, about 15 minutes. Store in an airtight container at cool room temperature for up to 2 weeks.