1Preheat oven to 350. Lightly grease and flour three 3x5 miniature loaf pans. In a small bowl, combine chocolate chips,cranberries,chopped pecans and grated orange peel and set aside.
2In a large bowl, combine flour,sugar,baking powder,baking soda and salt. Using a pastry blender,cut in shortening until mixture resembles coarse crumbs. Stir in orange juice,egg and chocolate chips mixture. Mix until fully incorporated.
3Pour batter evenly into prepared pans. Bake in oven for 40 to 45 minutes, or until a toothpick inserted in center of loaves comes out clean. Let cool for 15 minutes before removing to a wire rack. If desired, top Cocoa Drizzle Glaze.
4FOR COCOA GLAZE:
In a small microwave safe bowl, place butter. Microwave for 20 to 30 seconds until butter is melted. Stir in cocoa powder and water.Microwave for an additional 15 to 30 seconds, until mixture is slightly thickened. Gradually add powdered sugar and vanilla, stirring constantly until glaze is smooth. If glaze is too thick, add a few drops of water. Drizzle over Cherry Cranberry Chocolate Chip Bread.