Grease two standard cupcake tins with cooking spray, and set aside.

Place a large pot over medium-high heat with the butter. Once melted through, add the marshmallows and cook, stirring often, until melted through. Remove from heat and stir in the orange and lemon zest and spices. Add the rice cereal and stir with a rubber spatula until evenly combined. Working quickly, stir in the pistachios, almonds, raisins, candied cherries, and candied lemon and orange zest.

Divide the mixture among the prepared cupcake tins and press each down firmly. Let rest for at least 2 hours to set. Invert the cereal treats onto a baking sheet lined with parchment paper.

In a small bowl, combine the chocolate and oil and microwave on high for about 30 seconds. Stir and repeat 2 or 3 more times until completely melted through and smooth. Dip the bottom side of each treat into the chocolate and return to the baking sheet, chocolate side up. Allow to set before serving. These can be stored in an airtight container at room temperature for up to 3 days. Enjoy!