Combine fresh cranberries and chia seeds in a small saucepan over medium heat. Stir constantly for about 10 minutes until the cranberries burst and the mixture thickens. Remove from heat and cool completely.

In a large mixing bowl, whisk together the gluten-free flour mix and cocoa powder, ensuring there are no lumps.

In a separate bowl, whisk aquafaba, maple syrup, and rice milk until smooth and frothy, about 2-3 minutes.

Gently fold the dry ingredients into the wet mixture using a spatula until just incorporated.

Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper. Pour the batter into the prepared pan and bake for 25-30 minutes.

Allow the cakes to cool for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, cut 2-inch rounds and sandwich with cranberry chia jam.

Melt dark chocolate with a splash of non-dairy milk over low heat until smooth. Drizzle over the assembled mini cakes.