Preheat the oven to 350 degrees F.

Grease a 10 or 12-cup bundt pan and flour lightly.

In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking.

Then add the butter, eggs, sour cream, cranberry juice, and vanilla. Beat with an electric mixer just until combined. Do not over mix.

Fold in the gelt chunks and cranberries. Pour the batter in the pan evenly.

Bake 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean.

Let cool for 10 minutes in the pan and then turn onto a cooling rack to finish cooling.

To make the glaze, place the gelt chunks in a heat resistant bowl and set aside.

Combine the heavy cream and sugar in a space saucepan over medium heat. Stir until the sugar is all dissolved and cream is hot.

Pour the cream over the chocolate and mix until combined well and all the chocolate is melted.

Pour over the cooled cake and garnish with cranberries!