Prepare the Popcorn: In a large pot, heat coconut oil over medium heat. Add popcorn kernels, cover, and shake the pot as the kernels pop. Once popping slows, remove from heat and pour popcorn into a large bowl.
Make Caramel Sauce: In a saucepan, melt butter over low heat. Add brown sugar, maple syrup, and salt, stirring until smooth. Bring to a boil and let simmer for 4 minutes without stirring. Remove from heat and stir in vanilla and cinnamon.
Combine: Drizzle caramel sauce over the popcorn and toss to coat evenly. Spread onto a baking sheet lined with parchment paper.
Bake: Preheat oven to 300°F and bake the popcorn for 15 minutes, stirring halfway through.
Final Touches: Remove from oven, and while still warm, sprinkle with cranberries, pecans, and white chocolate chips. Add festive sprinkles.
Cool: Allow to cool completely on the baking sheet to let the caramel and chocolate set.