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Whisk the flour, baking powder, and salt together in a medium bowl and set aside.
Using an electric hand or stand mixer, cream the butter and sugar over medium speed until light and fluffy, about 3 minutes. Add the cream cheese, orange zest, orange juice, and vanilla; beat until combined. Scrape down the sides and bottom of the bowl as needed.
Add the dry ingredients to the butter mixture, then mix on low until combined. Add dried cranberries and mix until just combined.
Put the coarse sugar in a long, shallow pan. Shape the dough into a log about 10 inches (25 cm) long and roll gently in the coarse sugar to thoroughly coat.
Shape the dough into a log about 10 inches (25 cm) long and roll gently in the coarse sugar to thoroughly coat. Wrap the log with plastic wrap and refrigerate for at least 2 hours or up to 7 days.
Preheat the oven to 350ºF (180ºC). Line two rimmed baking sheets with parchment paper or silicone baking mats.
Cut the log into ¼-inch (6 mm) thick slices using a sharp knife. Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart.
Bake for 10 to 12 minutes, or until very lightly browned on the edges and slightly puffy. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.