1. Sort cranberries, removing any soft or damaged berries

2. Finely chop dark chocolate and bring butter to room temperature

3. Zest orange before juicing to capture essential oils

4. Combine cranberries, sugar, and water in heavy-bottomed saucepan over medium heat

5. Cook 8-10 minutes until cranberries burst and mixture begins to thicken

6. Add orange zest, orange juice, cinnamon, and salt to cranberry mixture

7. Cook additional 2 minutes until mixture is glossy and slightly thickened

8. Remove saucepan from heat to prevent chocolate from overheating

9. Gradually stir in finely chopped chocolate, allowing each addition to melt completely

10. Add room temperature butter and vanilla extract, stirring until smooth and glossy

11. If smoother consistency desired, stir in heavy cream one tablespoon at a time

12. Cool to room temperature, stirring occasionally to prevent skin formation

13. Taste and adjust sweetness if needed

14. Serve at room temperature or warm slightly if preferred

15. Store covered in refrigerator up to 1 week