For the cake, combine the following ingredients:
187 grams cake flour-sifted (approximately 1 1/2 cups + 3 Tablespoons cake flour before sifting, but measure it on a kitchen scale because too much flour can make the cake dense or dry)
a half teaspoon baking powder
1 teaspoon salt
1 cup fresh or frozen cranberries
White chocolate chunk, 140 g (5 oz.)
115 g (half a cup) softened unsalted butter at room temperature
1 and 1/2 cups sugar (300 g)
1 quart thick cream
1 pound mascarpone cheese
3 eggs
a tsp vanilla extract
2 tbsp. browned butter
56 g (1/4 cup) frosting softened unsalted butter
112 grams (4 ounces) softer cream cheese
1 1/2 cups powdered sugar (or more if you want it thick enough to spread on the cake)
a tsp vanilla extract
a handful of dried cranberries
1 tbsp. vegetable oil
1 pound white chocolate chips
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PREPARATION:
Preheat the convection air oven to 325°F (if you don’t have one, raise the temperature to 350°F and rotate the pan halfway through the baking time).
flour and butter Line an 8.5 x 4.5 x 3 (or 9 x 5 x 3)inch loaf pan with parchment paper.
Sift together the cake flour, baking powder, and salt three times and set aside.
Brown 2.5 Tablespoons butter in a small sauce pan over medium heat until it’s a lovely amber color, then remove the froth and leave aside to cool.
Set aside the egg and the vanilla extract.
Mix the butter on medium speed until creamy, then gradually add the sugar and continue to mix until creamy.
Mix in the heavy cream and mascarpone on medium speed.
Turn the mixer to low and gradually add the dry ingredients, alternating with the eggs.
Toss in a handful of flour and chocolate chunks to evenly coat. Toss cranberries with a handful of flour to completely coat.
Stir in the chocolate chunks, then gently fold in the cranberries.
Pour the batter into the prepared loaf pan, smooth the top, and tap the pan gently on the work surface to eliminate any air bubbles.
Draw a line down the center of the pound cake with a butter knife and fill it with browned butter.
Bake for 55 to 65 minutes, or until the top of the cake is golden brown and a toothpick inserted comes out clean. If you do not have a convection oven, the baking time may be extended by around 10 minutes. Tent the cake with aluminum foil if the top begins to brown too much.
Cool the cake in the pan for 15 minutes before removing it from the pan to cool on a rack.
Glaze:

Prepare the glaze once the cake has totally cooled.
Cream softened butter and cream cheese together with an electric mixer until smooth. Slowly add powdered sugar and whisk until smooth. Add vanilla essence and combine well. Spread over the top of the cake.Refrigerate the cake until the icing has hardened.
When the frosting is set, in a small sauce pan over low heat, melt 1/2 cup white chocolate chips with 1 tablespoon vegetable oil until smooth (cool if it’s too thin).
Drizzle the cake with chocolate and sprinkle with dried cranberries. (You can drizzle the chocolate with a spoon or transfer it into small zip-lock bag, cut off the corner and pipe the chocolate over the cake).
If using frozen cranberries, thaw them first, then rinse with cold water until the water is clear, drain the cranberries, and dry them on a paper towel.