Soak dried cranberry with 3 tbsp of rum for one hour.
Sieve cocoa powder with hot water and set aside.
Sieve plain flour, baking powder and baking soda together.
Beat butter and icing sugar together till pale. Gradually add in cocoa mixture and vanilla extract, mix well.
Add eggs one at a time mixing until incorporated and slowly add whipping cream into it, mix well.
Stop machine and fold in in flour with a rubber spatula, do not over mix and lastly add in dried cranberries, mix well.
Spoon chocolate batter into muffin cups to 3/4 full.
Bake at preheated oven 170C for 25-30 mins or skewer inserted into centre of the cake comes out clean.
Leave cake to cool on wire rack and spread some ganache cream on top of cake using a palette knife or dust some icing sugar over it.
Store the remaining cupcakes in the refrigerator and to soften them at room temperature for 15 minutes or longer before consume.