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Preheat oven to 375° and spray a 3-quart baking dish with non-stick cooking spray. Set aside.
Rinse cranberries and place in a large bowl.
Sprinkle sugar, brown sugar, orange zest, orange juice, and cornstarch over cranberries. Stir gently and let sit for 10 minutes while preparing the flour mixture.
Pour cranberries into prepared baking dish.
In a medium bowl, whisk flour, brown sugar, sugar, baking powder and salt together until combined.
Using a pastry blender, or two forks, mix butter into flour mixture until crumbly.
Pour boiling water into flour mixture. Stir until combined.
Spoon topping mixture over cranberries and gently spread making sure to cover the cranberries completely.
In a small bowl add all the brown sugar pecan crust ingredients. Stir to combine.
Spoon brown sugar pecan mixture evenly over cobbler topping.
Bake for 55 minutes.
Serve warm with a scoop of vanilla ice cream or whipped topping and enjoy.