Start this recipe by soaking the cranberries overnight in the alcohol and orange zest. Next, crumble up the cake in a large bowl and add in the soaked cranberries and chopped pecans. Heat the chocolate and hazelnut spread to soften slightly and add to the cake crumbs. Mix together well to form a soft dough that holds together well. Place into the popsicle forms, stick in a lollypop stick into each popsicle and freeze for 1 hour. When ready, melt the 2 chocolates separately and dip in the popsicles, covering about 1cm of the stick also and shaking off any extra chocolate. Allow the chocolate to set, then decorate with extra piped chocolate, sprinkles and edible glitter.