In a medium bowl, mix together 1/2 cup honey, pecans, cranberries, chocolate chips and cocoa powder. In separate bowl, combine remaining 3/4 cup honey, egg yolks, matzo meal, potato starch and salt.
In small bowl, beat egg whites until soft peaks form. Fold 1/4 of whites into egg yolk mixture. Mix egg yolk mixture back into remaining egg whites.
Spread 1/3 of batter in greased 9-inch springform pan. Spoon half of pecan mixture on top. Repeat with remaining batter and pecan mixture.
With spoon, gently swirl filling into batter.
Bake at 325°F for 45 minutes, or until cake starts to pull from side of pan and toothpick inserted near center comes out clean. Cool 10 minutes; remove cake from pan and cool on wire rack.
Serve warm or at room temperature.