Use kitchen scissors to cut dried cranberries, apricots, pineapple, and crystallized ginger into ¼-inch pieces, then mix with pistachios and set aside.
In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring between each, until fully melted.
Add a drop or two of oil to the melted chocolate, stirring until it reaches a thick, honey-like consistency.
Spoon about 2 tablespoons of melted chocolate into each cupcake liner.
Sprinkle the prepared dried fruit and nut mixture on top of each chocolate disc.
Add a small pinch of salt to each mendiant.
Let the mendiants cool in the refrigerator for 5-10 minutes or set them aside in a cool room to harden.