To make cinnamon-sugared cranberries, combine 1/4 cup sugar, cinnamon and 1/4 cup water in a medium saucepan over medium heat, stirring until sugar is dissolved, about 2-3 minutes. Stir in cranberries until well coated. Allow to sit for 1 hour or up to overnight in syrup. Drain cranberries and transfer to a parchment lined baking sheet.

Working in batches if necessary, roll cranberries in remaining 3/4 cup of sugar until well coated; let dry for at least 1 hour.

Preheat the oven to 350 degrees. In a medium-sized bowl, mix together almond flour, oat flour, cocoa powder, cinnamon, ginger, and salt until finely ground. Transfer to a bowl and mix in coconut oil and maple syrup with a wooden spoon or by hand. The dough should stick together when pressed between fingers (if too dry mix in 1 teaspoon of water at a time, until dough sticks together).

Press the crust into the bottom and up the sides of a 9-inch tart pan. Bake until firm, about 10-12 minutes. Remove from oven and cool completely.

Bring coconut milk to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.

Pour into cooled crust and bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on a rack, about 1 hour.

Just before serving, garnish with cinnamon-sugared cranberries and satsuma segments.