Preheat oven to 325 degrees F. Line an 8" round cake pan with foil. Coat foil with cooking spray. Dust pan with flour, tap to remove excess.
Microwave 2/3 cup choc. chips, butter and unsweetened chocolate in large microwave-safe bowl on High for one 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.
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 one hour or until glaze is firm.
Can be made a day ahead of time. Store at room temperature.
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