Instructions: Make the bread:
1.Position a rack in the center of the oven and preheat to 350 F. Butter the bottom and sides of a 9-by-5-inch loaf pan.

2.In a medium bowl, using a wire whisk, stir together the flour, baking powder, baking soda and salt. In a small bowl, stir together the sour cream and cocoa until well blended. (The mixture will be fairly stiff.)

3.In a large bowl, using a hand-held mixer set at medium speed, beat the butter for 30 seconds, or until creamy. Beat in the sugar and continue beating until light in texture and color, about 2 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. On low speed, beat in one-third of the flour mixture. Beat in half of the sour cream mixture. Scrape down the side of the bowl. Beat in the remaining flour mixture in 2 additions, alternating with the remaining sour cream mixture in 1 addition, until just combined. (The batter will be thick.)

Stir in the cranberries and chopped chocolate.

4.Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake for 55 to 65 minutes, or until a wooden skewer or toothpick inserted in the center of the bread comes out clean. Cool the bread in the pan on a rack for 15 minutes.

5.Run the tip of a knife around the edge of the pan. Invert the bread onto another rack and let cool completely before serving. (The bread is the easiest to slice if allowed to sit for at least 2 hours.)

6.Using a serrated or sharp knife, slice the bread. Serve with mascarpone or cream cheese if desired.

PREPARATION: 30 minutes plus baking and cooling times.

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