Follow manufacturer’s directions on bag, measure out 2 pounds prepared cake batter, fold with 4oz dried cranberries that have been reconstituted in orange juice and drained. Treat a 10inch bundt pan with non-stick pan spray and spread in batter. Bake at 350F until cake springs back lightly when touched. Let cool 10 minutes then turn out of pan and let cool completely. Glaze cake with fondip and garnish with fresh cranberries and rosemary.