Method

In a medium saucepan, combine cranberries, corn syrup and water. Cook stirring until berries are popped and mixture is thickened. Let cool. In a heavy saucepan over medium heat, melt butter, stir in cocoa then condensed milk. Stir until mixture thickens. Stir in cooled cranberries. Refrigerate 3 to 4 hours or until well chilled. Shape into one inch balls. Roll in toppings. Store in the refrigerator.