In 2-quart saucepan, heat granulated sugar, brown sugar, corn syrup and whipping cream to full rolling boil over medium-high heat, stirring constantly with whisk, until sugar is dissolved. Reduce heat to medium-low to just maintain a full boil. Cook 8 to 10 minutes, stirring frequently, until mixture thickens and starts to turn a slightly darker caramel color. Remove from heat; stir in vanilla and cranberries. Let stand 15 minutes. Stir in cashews. Spoon mixture evenly over chocolate layer.