Preheat the oven to 350 degrees Fahrenheit. Thoroughly grease a 12 cup bundt pan.

Whisk together the flour, cocoa, baking powder, and salt.

In a separate bowl, cream together the sugar and butter with an electric mixer until a thick paste forms. Beat in each egg, one at a time. When the mixture looks smooth, beat in the vanilla.

With the mixer speed on low, add 1/3 of the flour mixture, mixing until combined. Add half of the milk and mix until combined. Repeat until all of the flour and milk has been added.

Gently fold in the cranberries and dark chocolate pieces. Transfer mixture to prepared bundt pan. Bake for 65 to 70 minutes, or until a thin knife inserted into the center comes out clean.

Cool in pan for 10 minutes. Carefully turn out of pan onto wire rack and cool completely. Serve with Chocolate Ganache and Cranberry Sauce.

Set a heatproof bowl over a small saucepan of simmering water.

Melt the 2 tablespoons of butter, 1/2 cup heavy cream, and 3 ounces dark chocolate in the bowl, stirring often until mixture is smooth. Remove from heat.

Add all the ingredients to a medium sauce pan. Cook over medium heat until cranberries pop and mixture is thick.