1. COMBINE the water and dried cranberries in a saucepan and bring to the boil. Transfer mixture to food processor; add cocoa and chocolate and pulse to combine. Stand for 2 minutes before adding sugar, cornflour, bicarbonate soda, eggs and vanilla, and pulse just until smooth. Stir through the chocolate baking chips.
2. SPOON into 12 x 1/3 cup capacity patty paper lined muffin pans. Bake in a moderately slow oven 160°C for 25 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool.
3. POUR the cream into a saucepan and just bring to a boil. Remove from the heat and stir through the chocolate until melted and smooth. Allow to cool thoroughly then refrigerate until firm enough to pipe.
4. SPOON ganache into a piping bag with a 1 - 1½ cm star shaped nozzle and pipe into a star pattern onto the cakes. Store in an airtight container, in the refrigerator until required. Decorate with Mini Eggs as desired.
NB. Allow cakes to stand at room temp for 30 minutes prior to serving to allow the ganache to soften.