1. Preheat the oven to 350°F and generously grease and flour a 10 to 12 cup bundt pan.

2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

3. In a large mixing bowl, beat the butter and sugar until light and fluffy.

4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

5. Add the dry ingredients in three additions, alternating with the buttermilk in two additions, mixing just until combined.

6. Slowly mix in the hot brewed coffee until the batter is smooth, then fold in the chocolate chips.

7. Pour the batter into the prepared bundt pan and smooth the top.

8. Bake for 45 to 55 minutes, or until a toothpick inserted into the cake comes out with a few moist crumbs.

9. Cool the cake in the pan for 15 minutes, then invert onto a wire rack and let it cool completely.

10. Whisk the powdered sugar with milk or cream until smooth, drizzle over the cooled cake, and decorate with fresh rosemary sprigs and cranberries to create a wreath look.