Prepare an 8" round baking pan. Cover with foil and coat with gluten free flour or cocoa powder.

Put the chocolate chips, baking chocolate and butter into a microwave safe mixing bowl. Microwave on high for 60 seconds, stir and microwave for 20 more seconds.

Add the sugar, cranberries, eggs and vanilla. Whisk until thoroughly combines.

Add the flour and baking powder. Mix well.

Pour the batter into the prepared baking pan.

Bake at 325° for 40 to 50 minutes. Insert a toothpick into the center of the cake after 40 minutes. If it comes out with wet batter on it, return the cake to the oven for another 5 minutes. Repeat the toothpick test to test for doneness.

Set the cake on a cooling rack for 30 minutes. Then put it in the refrigerator for an hour.

When the cake has cooled, loosen the foil from the pan edges, put a plate upside down over top of the pan and flip the whole thing over.  Carefully remove the foil from the top of the cake.

Make the glaze. Put the chocolate chips and whipping cream in a small microwave safe mixing bowl. Microwave for one minute and stir until smooth.

Put the remaining cranberries in a blender and puree until smooth. Add the cranberry puree to the chocolate and cream mixture and mix well.

Pour the glaze onto the middle of the cake. With a silicone or rubber spatula work the glaze around the top of the cake and let it run down the sides.

Refrigerate the cake for another hour. Decorate with edible flowers and serve.