Add the maple syrup and ghee to a small pot and bring it to a gentle simmer. Allow it to simmer for 3-4 minutes.
While the syrup is simmering, combine pecan halves and cashews in a food processor and pulse until finely chopped (alternately, you could chop with a knife) and add them to a mixing bowl.
Once the syrup has simmered, remove from heat and add in the vanilla extract, cinnamon, and salt and stir to combine.
Poor the syrup mixture over the nuts and mix until well incorporated.
Using a 1 1/2 inch cookie scoop, scoop the nut mixture onto your prepared baking sheet and freeze for a minimum of 30 minutes.
Once frozen, melt the 1/3 cup of dark chocolate over a double boiler.
Dip the top of each mound into the chocolate and return the baking sheet.
Continue to dip each of the frozen mounds.
Freeze for a minimum of 30 minutes.
Make sure to use dark chocolate chips, otherwise the maple nut clusters will be too sweet. I like to add a sprinkle of sea salt to the tops of mine after dipping them into the chocolate. If left out at room temperature for too long, these will start to fall apart...they still taste delicious though!