Preheat the oven to 180°C, fan 160°C, gas 4. Line 2x20cm round cake tins with baking parchment.
In a large bowl, beat the butter, sugar and cinnamon until light and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the flour, almonds and baking powder, then stir in the cranberries and milk.
Divide the mixture between the tins, then level. Bake for 30 minutes, until golden and beginning to shrink from the sides of the tin. Cool on a wire rack.
Meanwhile, make the icing. Pour the cream into a pan and bring to a simmer over a low heat. Pour over the chocolate, stirring to melt in the residual heat. When melted, cool slightly then chill in the fridge for 1½ hours, until the mixture is cold and has a thick spreading consistency. Whip with an electric hand mixer until light and fluffy.
Sandwich the two cakes together with some of the icing, then cover the whole cake with the remaining icing, creating texture with a palette knife. Sprinkle over the pomegranate seeds and chocolate curls and sift on the icing sugar.