1. Pre-heat the oven to 180C/350F/Gas mark 4, line a baking tray with non-stick parchment.
2. Place the melted butter in a medium bowl add the sugar, mixed spice, nutmeg and pinch of salt, stir in the warm milk add the egg and whisk well.
3. Sift the flour and cocoa powder into a large bowl, sprinkle on the yeast to one side of the bowl. Make a well in the middle of the flour and pour in the liquid, stir really well to bring the mixture into dough. Knead for 5 minutes until the dough forms a smooth mound.
4. Stretch out the dough as flat as possible, sprinkle with the chocolate chips and cranberries, fold over the dough and knead for a further 5 minutes.
5. Place the dough in an oiled bowl, cover with cling film and leave in a warm place to prove, it may take one or two hours, it should double in size.
6. When the dough is ready, tip it onto a floured surface, knock it back and knead for a few minutes.
7. Divide the dough into 12 equal buns, form into a neat round and place on the parchment repeat with the remaining pieces of dough leaving space between each bun.
8. Cover with oiled cling film and allow rising once again, probably 30-40 minutes.
9. Bake for 25-30 minutes until the buns spring back when touched, remove to a cooling rack. Brush with warmed runny honey.
10. Pipe icing onto cooled buns in a cross and allow to dry.

Cooks Tips!  Kids love these, great dusted with edible glitter or sprinkles.