Preheat oven, coat a pan with cooking spray and, using a small sieve or shaker, dust lightly with cocoa powder.

In a large, non-metallic bowl, combine Herman starter, water, flour and powdered milk. Let ferment uncovered, for 2 to 3 hours in a warm place until bubbly and a clear sour milk odor develops.

In a separate large bowl, mix together sugar, oil, salt, vanilla extract, cinnamon and baking soda. Add eggs, melted semi-sweet baking chocolate, and cranberry sauce. Combine the mixtures together and stir until well blended.

Pour into a prepared baking pan. Bake until knife inserted into center comes out clean. Cool at least 10 minutes before serving, excellent served slightly warm.

Garnish by sifting confectioners' sugar onto a paper doily or just dollop spoonfuls of whole berry cranberry sauce on top of each serving of cake.
This cake can also be baked in two- 8 inch round layer cake pans, baking time is decreased to 20 to 25 minutes or until knife inserted comes out clean.
Another can of whole berry cranberry sauce can be spread generously between and on top of the unfrosted layered cake rounds for an impressive look during the holidays!