Preheat the oven to 170 degrees (150 fan). Either grease a baking tray or line with baking paper.
Add the oats, butter, applesauce, honey and spices to the bowl of a food processor and pulse briefly until mixed. Take care not to over-mix, as you don't want to lose all the texture of the oats. Stir in the cranberries and chocolate by hand.
Divide the mixture into 6. Roll into rough balls, and place on a greased tray or silicone sheet. Flatten the balls into cookies - they should be about 8mm or ⅓ of an inch.
Bake in a preheated oven for 20 minutes. Turn halfway if necessary to prevent any exposed cranberries burning or drying out. Cool on a wire rack.
Notes
If making the cookies by hand, you can either leave the oats whole for a chunkier cookie, or use half oats and half oat flour.