Heat the oven to 300°F. Spray two 12-cup nonstick muffin pans with nonstick cooking spray. Set aside.

Combine the mango, raisins, dried apricots, freeze-dried cherries, crystallized ginger, coconut flakes, walnuts, sunflower seeds, pumpkin seeds, and hemp seeds in a large bowl. Set aside.

In a second smaller bowl, beat the butter and molasses with a handheld mixer until smooth. Add the eggs one at a time and beat until well incorporated. Pour the butter-egg mixture over the fruit and nuts; stir to combine.

Add the flour, salt, cinnamon, cardamon, nutmeg, baking powder, and cocoa. Stir until well-combined. Scoop into the prepared muffin tins. Transfer to the oven and bake until firm and set, 45 to 60 minutes. Remove to a rack to cool slightly then remove from the tin the rack. Serve warm or once cooled completely, store in an airtight container. Store up to one week.