Preheat your oven to 350° F. Spray your bundt can with non stick baking spray and set aside.
In a stand mixer or using a hand mixer, mix together the softened butter and both sugars. Then add in the eggs one by one followed by the peppermint extract.
In a separate large bowl whisk together the flour, cocoa powder, baking soda and salt. On a slow speed, add the flour mixture to the butter/sugar mixture until well combined. Then add in the water & Greek yogurt. (Batter will be thick!)
Pour the batter into the prepared bundt pan and bake for 40-45 minutes, or until center of cake is cooked all the way through. Do not over bake!
Once the cake is done and has cooled completely, make the glaze. Melt the chocolate chips in the microwave or using a double boiler. Stir in the coconut oil and powdered sugar and mix. Adjust texture of glaze by adding a touch more coconut oil or powdered sugar to get the consistency you prefer.
Pour chocolate glaze over the cake and garnish with crushed peppermint and sugared cranberries.