Melt chocolate on low heat or in microwave for 2 minutes on high; set aside Using an electric mixer on high speed, whip cream in a medium mixing bowl until stiff peaks form. Gradually add powdered sugar while whipping. Gradually add melted chocolate to whipped cream, mixing on low speed. Spoon into individual dessert dishes. Refrigerate at least one hour before serving. Meanwhile, combine cranberry sauce, corn syrup, coffee liqueur and chocolate chips in a medium saucepan. Cook over medium heat until smooth, whisking frequently. Cool to room temperature. Serve over mousse. Makes 6-8 servings.