Break up chocolate into small pieces and place in top of double boiler on medium-low heat. When chocolate is melted about halfway, add paprika and cinnamon and stir through, just enough to combine. Be careful not to stir too vigorously, which can cause the chocolate to split. Allow chocolate to continue melting, stirring to prevent burning.

Lay a silicon sheet or parchment paper on a baking tray. Pour melted chocolate overtop and smooth out with a palette knife, forming an irregular rectangle measuring approximately 8 x 11 inches. Working with one ingredient at a time, immediately begin to sprinkle nuts, seeds, fruits, and other ingredients overtop the chocolate, finishing by sprinkling red pepper flakes overtop, if using.

Allow to set at room temperature for several hours, or in the fridge if the room is warm, until chocolate is firm and breaks crisply. Break bark up in irregular pieces to serve.