Preheat your oven to 350°F (175°C).

In a mixing bowl, cream together the unsalted butter, granulated sugar, and powdered sugar until light and fluffy.

Add the orange zest and vanilla extract to the creamed mixture, mixing until well combined.

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the butter mixture, stirring just until combined.

Fold in the chopped dried cranberries gently using a spatula until evenly distributed.

Turn the dough onto a lightly floured surface and shape it into a log, about 2 inches in diameter.

Wrap the log in plastic wrap and refrigerate for at least 30 minutes or until firm.

Slice the chilled log into ¼-inch thick rounds and place them on a parchment-lined baking sheet.

Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.

Once baked, remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.