Line an 8x8 square pan with parchment paper.
Heat the heavy cream over low heat in a saucepan and add the sugar, olive oil and vanilla extract. Stir to dissolve.
- Let it cool down for a couple of minutes and add the chocolate chips to the mixture. Stir to melt into a smooth, velvety consistency.
- Pour into the prepared pan and freeze for at least 40 minutes.
- In the meantime make the frosting: With an electric blender beat the cream cheese, honey, heavy cream, food coloring and mint extract to get a smooth frosting.
- Spread the mint frosting over the refrigerated chocolate layer evenly. Cut into squares and top each piece with the dried cranberries.