Sierra Mist's Cranberry Chocolate Bundt Cake

instructions For the Pound Cake: Preheat oven to 350 degrees F. Grease and lightly flour a 10" Bundt pan. Melt chocolate in a double boiler, allow to cool and add vanilla extract, lemon, and lime zest.  Using an electric mixer on medium speed, cream the butter and sugar in a large bowl for 3 minutes, or until fluffly. Add the eggs, one at a time, mixing well after each addition.  Add cooled chocolate mixture and stir until combined. Add the flour and cocoa powder in thirds, alternating with the Sierra Mist Cranberry Splash, beating after each addition until smooth.

instructions For the Chocolate Cranberry Sauce: In a small saucepan over medium heat, combine sugar, butter, water, and heavy cream.  Cook over medium heat, stirring constantly until mixture comes to a full boil. Let mixture boil for 3 minutes. Remove from heat and immediately add the chocolate chips. Quickly mix with a wire whisk until smooth. Stir in cranberry juice and mix to fully incorporate. Pour warm mixture over pound cake and serve immediately.