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Line two large baking sheets with parchment paper. Transfer chocolate to a small, deep bowl.
Working with one piece of fruit at a time, dip one end into the chocolate, leaving only the last quarter inch or so exposed; shake off excess chocolate and transfer dipped fruit to prepared sheet tray. Drizzle a bit of extra chocolate around the bottom left and right sides to form the shape of a ghost, then use the blueberries, currants or sunflower seeds to make eyes. Repeat process with remaining fruit and chocolate then chill until completely set, about 1 hour.