Cranberry Filling
2 12-ounce bags cranberries
1 3/4 cups sugar
1 cup orange juice
1 tablespoon grated orange peel
1 teaspoon ground ginger
1/2 cup chopped crystallized ginger

Chocolate Pudding
1 3/4 cups whole milk
6 large egg yolks
3/4 cup sugar
1/4 cup cornstarch
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup Grand Marnier or other orange liqueur

1/2 cup chopped crystallized ginger
1 3/4 cups chilled whipping cream

Assembly
1 16-ounce frozen pound cake, thawed, cut crosswise into 16 slices, each slice quartered
9 tablespoons Grand Marnier or other orange liqueur
chocolate, cranberry, ginger

1 1/2 ounces unsweetened chocolate, finely chopped

1 cup sifted cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk
1/4 cup buttermilk
1/2 cup boiling water
1 teaspoon vanilla extract

3 cups chilled whipping cream
1 1/2 cups chocolate-covered English toffee bits (two 6-ounce bags)

Semisweet chocolate shavings
chocolate, toffee, trifle

3 1/4 cups all purpose flour
1/2 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup walnuts, toasted, chopped
1/2 cup chocolate-covered English toffee bits
2 cups chilled whipping cream

2 tablespoons (1/4 stick) unsalted butter, melted
Additional sugar
chocolate, chip, toffee