melt 85gms of the choc in a double boiler, then cool a little

beat butter, egg, sugars and vanilla with an electric beater until creamy

beat in the melted choc

stir in the flour, baking powder, cranberries, nuts and remaining chocolate to make a stiff dough

using a tablespoon measure, drop small mounds well spaced on a lined baking sheet (silicone baking sheets work really well)

you could also reserve some of the nuts, berries and chocolate pieces and place these into the cookies after they are on the tray so they poke out (extra pretty)

bake for 12 minutes

allow to cool for 1 -2 minutes then put on a cooling rack (this is quite important as they carry over cooking quite a bit after baking and can go a bit too brown if left on the baking pan)

You could double up and freeze the already formed cookie discs for later use.