1. Preheat the oven to 375°F.
2. Cut the chocolate into pieces and place in a large bowl
3. Heat the cream until boiling. Pour over the chocolate and mix well. Let cool to room temperature.
4. On a work surface, lay a sheet of phyllo dough flat. With a brush, butter the entire surface of the dough.
5. Superimpose a second sheet, making sure to align the edges.
6. Repeat this operation until three sheets are superimposed.
7. Cut the sheets into squares; mold each square into the rounds of a muffin tin.
8. Bake for 5 minutes.
9. Remove from the oven and let cool.
10. Fill each tulip with chocolate ganache. Garnish with pumpkin seeds, cranberries, and raisins. Serve.