To make the sugared cranberries, combine 100 grams sugar and 100 ml water in a medium saucepan over medium heat, stirring until sugar is dissolved, about 2-3 minutes. Stir in cranberries until well coated.
Using a slotted spoon, transfer to wire rack; let dry for at least 1 hour.
Working in batches, roll cranberries in remaining sugar until well coated; let dry for at least 1 hour.
For the cake, heat the oven to 180°C / fan160°C. Generously grease a 1.5 litre bundt tin. Heat the butter, sugars and treacle gently in a pan until the butter and sugar have melted. Beat in the eggs then
sift the flour, bicarb and spices into a large bowl. Pour in the sugar/butter mixture and stir to combine, then stir in the red wine, orange zest and yoghurt until combined. Pour into the greased bundt tin.
Bake for 50 minutes or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack to cool completely.
For the glaze, heat the chocolate and butter in a bain marie until melted. Take off the heat and whisk in the salt and icing sugar. Bring the wine just to a boil in a small saucepan and then whisk into the chocolate mixture; let cool until slightly thickened.
Glaze the bundt with the icing and top with the sugared cranberries and long strips of orange zest.