Position a rack in the center of your oven and pre-heat it to 350°F. Butter and flour a 10-inch Bundt pan.
Combine butter, cacao powder, salt, and water in a saucepan, and heat it over medium heat. Cook, stirring frequently, until the butter is completely melted. Remove it from the heat, and let it cool for 15-20 minutes.
In a small bowl whisk sour cream and vanilla until combined. Set aside.
In a large mixing bowl, whisk together the flour, sugar and baking soda.
Pour in the cacao powder and butter mixture into the dry ingredients in two batches, and whisk until they are all blended.
Whisk in the eggs one by one making sure that they are fully incorporated into the mixture. Add in the sour cream and vanilla extract mixture. Whisk until smooth.
Pour the batter into Bundt pan, and bake it for 40 to 45 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the Bundt pan for half an hour before flipping it onto a cake platter.
To make the glaze: Place the chocolate and honey in a bowl. Put the heavy cream and sugar in a small saucepan and heat it over medium heat until sugar is fully dissolved. Pour the warm cream and sugar mixture onto the chocolate and honey mixture and stir it until smooth and silky.
Generously spoon the chocolate glaze over the cake.
To make the sugared cranberries: Place 1/2 cup sugar and water in a small saucepan and bring it to a boil. Pour the mixture over the cranberries. Allow it to cool for an hour and drain. Sprinkle 1/2 cup sugar on to a baking sheet. Roll the cranberries in sugar and let them dry for 4 hours.
To decorate the cake for this Christmas Edition: Decorate the top of the cake with sugared cranberries and sprinkle it with pistachios.
Note: You can use the rest of the sugared cranberries to decorate cupcakes or add them in drinks as decoration.