Mix flour, salt and yeast in large bowl. Form a well in center of flour mixture; add warm water. Gradually mix flour into water, just until blended. Stir in walnuts and Craisins®, mixing until a shaggy dough forms. Cover with plastic wrap and place in warm, draft-free area to rise until doubled in size and bubbly, about 8 hours or overnight. (This may take up to 16 hours.)

Spray large sheet of parchment paper with no-stick cooking spray; set aside. Turn dough out onto lightly floured surface. Knead 10 to 15 times (dough will be very sticky). Shape dough into a ball and place on prepared parchment, seam-side down. Spray dough with no-stick cooking spray; cover dough with plastic wrap. Allow dough to rise again until doubled in size, about 1 to 2 hours.

Place large, covered Dutch oven on rack in center of oven. Preheat oven to 425°F. Remove plastic wrap from dough. Using edges of parchment as handles, carefully place parchment and dough into Dutch oven. Replace lid.

Bake 20 minutes. Remove lid. Bake 25 to 35 minutes longer or until golden brown. Carefully remove bread from Dutch oven. Transfer to wire rack and let cool completely, about 2 hours.

Meanwhile, mix cream cheese, Cranberry Sauce and cinnamon in medium bowl until well blended. Spread over sliced bread to serve.