Make the cranberry sauce. Process the cranberries in a food processor fitted with a metal blade, until liquid. Press through a sieve into a small bowl, and discard pulp. Stir in the melted raspberry preserve and the sugar to taste. If the sauce is to thick, add a little water to thin. Cover and place in the fridge.
Make the filling. In a small pan, heart the chocolate with 120ml /4fl oz / ½ cup of the cream until melted, stirring. Strain into a bowl and cool to room temperature. In a separate bowl, beat the brandy or liqueur until soft peaks from: fold into the chocolate.

  Unroll the Swiss roll, spread with the mixture and roll up again from a long end. Cut off a quarter of the roll a an angle and arrange both pieces on a cake board to resemble a log.

  If using chocolate ganache for the topping , allow it to soften to room temperature , the beat to a soft, spreading consistency. Cover the log with ganache or buttercream and mark it with a fork to resemble bark. Dust lightly with icing sugar and top with a sprig of holly or similar Christmas decoration. Serve with the cranberry sauce.   View More