Remove seeds from pomegranate and lay them out on paper towels until completely dry.
Line a mini muffin pan with 24 mini cupcake liners.
Pour chocolate chips into a microwave safe bowl and heat in short increments to melt according to package instructions. Continue until chocolate is completely melted and smooth.
Transfer melted chocolate to a pastry bag or ziploc bag (and squeeze chocolate down into one corner and cut off a very small corner).
Drizzle a thin layer of chocolate into bottom of cups. Add a layer of pomegranate arils to each cup and then drizzle with more chocolate. Repeat until you’ve filled each cup (around 3 layers of chocolate and 2 layers of pomegranate).
Place clusters in the fridge to harden and cool for at least half an hour. Enjoy!