Make cake: Preheat oven to 325ºF. Line an 8-inch round cake pan with foil. Coat foil with cooking spray. Dust pan with flour, tap to remove excess. Microwave 2/3 cup chocolate chips, butter and unsweetened chocolate in large microwave-safe bowl on High for 1 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. Make glaze: 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 1 hour or until glaze is firm. Can be made a day ahead of time. Store at room temperature. Makes 10 servings.