Cream together the butter and sugar until fluffy in a standing or with hand mixers.
Add the vanilla, almond extract and orange zest and mix until combined.
Add the flour and mix until well incorporated, but don’t over-mix.
Then, fold in the cranberries.
Turn half of the dough out onto a large sheet of cling wrap and form into a log about 1.5-2 inches in diameter. Wrap tightly with the plastic wrap. Repeat with the remaining half of the dough.
Chill the dough in the fridge for at least 2 hours, but up to 3 days in the fridge. Alternatively, you can place the wrapped dough in freezer-safe bags and place them in the freezer for up to 3 months, and defrost overnight in the fridge.
When you’re ready to bake, preheat the oven to 350F.
Slice the dough into 1/2 inch thick slices and bake on a silpat lined baking sheet for 13-16 minutes, or until the bottom of the cookies just start to brown.
Cool on a wire rack.
While the cookies cool, melt the chocolate in the microwave or over a double boiler.
Once cool, dip the cookies into the chocolate (or drizzle it) and sprinkle with sea salt (or other toppings) if desired.