Prepare a 10-cup bundt cake pan by coating the inside with butter and dusting it with flour. Shake off any excess flour.
Toss the cranberries in 1 teaspoon flour, and keep it aside.
Preheat the oven to 180 C (350 F)
In a small bowl, sift together the flour, baking soda, baking powder, cocoa powder and salt.
In a large mixing bowl of a stand mixer or using a hand-held mixer, beat the butter on medium speed until it is pale and fluffy.
Add the sugar and beat for a minute more.
Add the eggs one at a time, beating after each addition
Mix the sour cream with the milk in a bowl.
Add the flour-mixture and the milk-sour cream mixture in 3 increments, alternating between wet and dry ingredients.
Mix on low speed until just combined.
Add the flour-coated cranberries into the batter and give it a mix, until just combined.
Transfer the batter into the prepared bundt pan and bake for 45-50 minutes untill the cake is done.
While the cake is baking, prepare the chocolate glaze.
Melt the chocolate together with the cream and butter in a bowl over simmering water (also known as the double boiler method) stirring occasionally.
As soon as the chocolate starts to melt, remove it from the heat and add in the sugar and stir.
Pour the glaze over the cake, while it is still a little warm.
Top with dried and fresh cranberries.
I cooked some of the fresh cranberries in sugar syrup for 5 minutes, and add these sweetened cranberries on the top on the cake.