1. For the mousse, start off by chopping the chocolate into small pieces and melting over a double broiler or electric chocolate melter
2. Whip heavy cream until peaks form and chill in the fridge
3. In a double broiler, add the egg plus yolks and sugar and turn the heat to medium high
4. Stirring constantly, let the mixture cook for about 15min or until a cooking thermometer reads 70°C or 160° F
5. Remove from heat and stir until mixture has cooled again
6. Quickly stir in the melted chocolate and rum until smooth
7. Gently fold the whipped cream underneath
8. Pour into small glasses and chill in the fridge
9. For the cranberry sauce, add orange juice and sugar to a sauce pan and bring to a boil
10. Reduce heat to medium and add in cranberries and cinnamon stick
11. Continue to cook until most cranberries have burst, about 10min
12. Let it cool down to room temperature
13. Whip up the heavy cream with the stabilizer and sugar
14. Assembly your layer dessert by adding a layer of cranberry sauce to the mousse and pipping a layer of whipped cream on top (I used a Wilton 2D tip)
15. Decorate with sugared cranberries

Sugared Cranberries

1. Place cranberries in a glass bowl or jar and add 100grams (1/2 cup) of sugar
2. Fill up with water and stir to dissolve the sugar
3. Let cranberries soak in sugar mixture overnight
4. Discard the water and put the rest of the sugar in a deep plate and cover cranberries in the sugar
5. Let them dry for 2h