Separate yolks from egg whites. Place yolks in large mixing bowl and whites in a small bowl to beat.
Add the dry ingredients, save the cream of tartar, from the chocolate cake ingredients to the yolks.
In a saucepan, add the butter and chocolate (optionally, a few tablespoons of milk) from the chocolate cake ingredients. Cook on low while stirring, until completely blended. Remove from heat. When slightly cooled, add to dry ingredients from the chocolate cake. Add vanilla, then beat for 3 minutes.
To start cranberry cake, in a pot add cranberries, water and sugar from cranberry cake ingredients. Bring to a boil, then lower heat to low, allowing the cranberries to burst.
In the small mixing bowl, beat on medium your egg whites for 4 minutes. Then add your tartar. Beat until stiff peaks are formed. Set aside.
You should have one chocolate batter and one cranberry batter at this point. Fold in half of your egg whites into each batter.
When that is complete, fold the candied walnuts into the cranberry batter and the chocolate chips in to the chocolate batter.
Into a grease Pyrex baking dish, first pour your chocolate batter, then your cranberry atop. Take a wooden spoon and swirl.
Bake at 325F until a toothpick inserted into center comes out with moist crumbs.
To start frosting, add all the frosting ingredients, save the shortening to a saucepan. Cook on low until smooth and not gradient. Allow to cool completely.
When ready to frost the cake, stir cooled mixture into shortening and frost cake.
Optionally, decorate cake with mint sprigs, sugared cranberries, candied orange peels, and candied walnuts.