• Preheat the oven to 325°F. Spray a 9 x 5-inch metal loaf pan with nonstick cooking spray.
• Place the 1 cup of milk chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar until light and fluffy, about 5 minutes.
• With the mixer on low, add the melted chocolate, vegetable oil, and water. Mix until smooth.
• Gradually add the dry ingredients, mixing just until combined.
• Fold in the cranberries and semisweet chocolate chips.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 80 to 90 minutes, beginning to check at about 75 minutes. A toothpick inserted into the center should come out with a few moist crumbs but no wet batter.
• Let the loaf cool completely before adding the ganache.

Chocolate Ganache

• Place the milk chocolate chips in a heat-safe bowl.
• Heat the cream in a small saucepan until it just begins to simmer. Pour it over the chocolate and let it sit for 1 to 2 minutes.
• Stir until smooth. Let the ganache thicken slightly, then pour it over the cooled loaf.
• Let the ganache set for 10 to 15 minutes before slicing.