Preheat oven to 325ºF. Line an 8-inch round cake pan with foil. Spray with cooking spray or grease and flour.

In a microwave safe bowl, heat ⅔ cup chocolate chips, butter and unsweetened chocolate on High for 1 minute. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate.

Add cranberry sauce and sugar; mix well. Add eggs, vanilla, flour and baking powder mix well. Pour batter in prepared pan.

Bake for 40 minutes or until center is set and a toothpick comes out clean. Cool in pan 30 minutes. Refrigerate 1 hour or until cold.

Make glaze:

Microwave cream and chocolate chips together in medium microwave-safe bowl for 1 minute on High. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate. Add cranberry sauce; mix well.

Turn cake out onto serving plate; remove foil. Spread glaze over top allowing some to drip down sides of cake. Chill 1 hour or until glaze is firm. Can be made a day ahead of time. Store at room temperature.

Makes 10 servings.