Preheat the oven to 325°F/170°C/Gas 3. Line a baking sheet with parchment paper and set it aside.

Place the honey, oil, brown sugar, vanilla extract, and cinnamon into a large bowl and whisk to combine. Stir in the oats, cranberries, and pecans to coat, then transfer the mixture to the prepared baking sheet.

Spread the granola mixture into an even layer on the baking sheet and bake in the oven for 15 minutes, until golden brown. Set aside to cool, then break into chunks.

Using the paddle attachment of a stand mixer, cream the butter and sugar together on medium for 3 minutes until light and fluffy. Add one egg at a time, beating together between each one. Then, add the vanilla and red food coloring and mix on low speed until combined.

Sift or whisk the flour, cocoa, baking soda, cornstarch, and salt into a separate large bowl to combine. Add the mini chocolate chips and stir. Then, slowly add the dry mixture to the wet mixture at low speed. Continue mixing until a soft dough forms.

Cover the bowl of cookie dough with plastic wrap and place it in the refrigerator to chill for 20 minutes.

Preheat the oven to 400°F/200°C/Gas 6. Line a large cookie sheet with parchment paper and set it aside.

Dust your surface and rolling pin with flour, and roll the cookie dough to ½"/1cm thick. Cut 24 circles from the dough with a small (1-2"/3-5cm) cookie cutter and transfer to the prepared cookie sheet.

Bake cookies for 10 minutes, then let them cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Place the cooled granola chunks, cooled red velvet cookies, M&Ms, chocolate chips, crushed candy canes, and mini marshmallows into a large mixing bowl. Toss to combine. Serve and enjoy!