Melt Chocolate in a double boiler and then cool for 30 minutes.

Beat butter with a paddle attachment at medium to high speed until fluffy. Slowly add sugar, white chocolate and vanilla.

At slow speed, add in powdered sugar until combined and desired thickness is achieved.

Torte each cake. Place one slice on a cake plate and add a dam around the perimeter of the cake. Fill with ⅓ of the Cranberry Filling. Continue layering the cake and cranberry.

Frost cake and then decorate with sugared citrus peels.

Cover loosely and refrigerate overnight. Bring to room temperature before serving.