Chocolate Crinkles with Cranberries

Roughly chop the cranberries and soak them in Inländer Rum. Ideally, let them steep for several hours so they can fully absorb the aroma.

Slowly melt butter and dark chocolate in a double boiler. Stir occasionally so that the chocolate does not get too hot. Alternatively, melt directly in a pot on the lowest setting, keeping a constant eye on it.

Beat eggs and 60 g of granulated sugar with a hand mixer or food processor for about 5 minutes until a light, thick foam forms. The mixture should flow thickly from the whisk. Set aside the remaining granulated sugar (100 g) for rolling later.