HEAT oven to 350ºF.
PREPARE cake batter as directed on package; blend in dry pudding mix and milk. Melt 6 oz. chocolate as directed on package; stir into batter with 1-1/4 cups cranberries. Spoon into 24 paper-lined muffin cups.
BAKE 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
BEAT cream cheese and sugar in medium bowl until blended; Melt remaining chocolate as directed on package; stir into cream cheese mixture. Spoon into resealable plastic bag; cut small piece from one bottom corner of bag.
CUT cone-shaped piece from top of each cupcake; set removed piece aside. Pipe filling onto cupcakes; replace tops.
MICROWAVE marmalade in separate microwaveable bowl on HIGH 30 sec.; stir in remaining cranberries.
FROST cupcakes with COOL WHIP; top with cranberry mixture.