Preheat the oven to 350°F (175°C) and prepare mini cake pans by greasing them with butter and lining the bottoms with parchment paper.

Cream together 1/2 cup of unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed until pale and fluffy, about 3-5 minutes.

Add 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract until smooth.

Sift together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and a pinch of salt. Gradually incorporate into the wet mixture, alternating with 1/2 cup of milk.

Divide the batter among the mini cake pans and bake for 15–20 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a wire rack.

Prepare whipped cream by whipping together 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form, about 3-5 minutes.

Heat 1/2 cup of heavy cream until simmering and pour over 8 ounces of chopped chocolate. Whisk until smooth and let cool slightly.

Drizzle the ganache over the cooled cakes and pipe whipped cream into the center.

Decorate with seasonal touches like cranberries and gold sugar pearls.