Cranberry Chocolate Chip Bread

Step 1: Heat oven to 350°F.

Step 2: Grease and flour three 5 3/4x3 1/4x2-inch miniature loaf pans.

Step 3: Stir together chocolate chips, cranberries, pecans and orange peel in small bowl; set aside.

Step 4: Stir together flour, sugar, baking powder, baking soda cocoa and salt in large bowl; with pastry blender, cut in shortening until mixture resembles coarse crumbs.

Step 5: Stir in orange juice, egg and reserved chocolate chip mixture just until moistened; divide evenly among prepared pans.

Step 6: Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.

Step 7: Cool 15 minutes; remove from pans to wire rack.

Step 8: Cool completely.

Step 9: Drizzle Cocoa Drizzle Glaze over top.

Step 10: Microwave butter in small microwave-safe bowl at HIGH (100) 20 to 30 seconds until melted.

Step 11: Stir in cocoa and water.

Step 12: Microwave at HIGH 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred. Do not boil.

Step 13: Gradually add powdered sugar and vanilla, beating with whisk until smooth.

Step 14: If necessary, add water, a few drops at a time, until of desired consistency.

Step 15: Makes about 1/4 cup glaze.