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Preheat oven to 350 degrees Fahrenheit. Spray a 9x9 inch baking dish with non-stick cooking spray.
In a medium bowl, whisk together flour, baking powder, salt, baking soda, and cinnamon until combined. Whisk in fresh orange zest until orange zest is incorporated throughout flour mixture. Set aside.
In the bowl of stand mixer, or with an electric hand mixer, cream together butter and sugar. Beat in eggs until creamy. Carefully beat in milk, fresh orange juice, and vanilla extract until combined.
Add dry ingredients to wet ingredients, and stir until just combined. Fold in cranberries. Pour batter into prepared baking dish.
Stir together all-purpose flour, sugar, melted butter, and fresh orange juice for the topping in a small bowl. Combine until mixture resembles crumbs. Sprinkle over the top of the batter.
Bake for 40-50 minutes, or until toothpick inserted in the center comes out with just a few crumbs.
Remove from oven to a cooling rack.
While coffee cake is cooling, prepare optional glaze. Stir together confectioner's sugar, 1 Tablespoon fresh orange juice, and 1 Tablespoon half and half until smooth. Add additional fresh orange juice and half and half as needed to reach desired consistency.
Drizzle over warm cake. Top with fresh orange zest. Allow glaze to harden, and serve.
Store covered.