Method

1. In a bowl, whisk together flour, cocoa powder, baking powder, and salt. 
2. In another bowl, whisk sugars , melted butter , eggs and vanilla until smooth and glossy 
3. Gradually add the dry mix and dry cranberries into the wet. Stir until a sticky dough form.
4. Cover and refrigerate the dough for at least 2 hours, or until firm. This step is important — it makes the dough easier to roll and helps the crinkle effect.
5. Preheat oven to 175°C /fan 160°C. Line a tray with parchment paper. 
6. Scoop chilled dough about 1 tbsp , roll into balls. Coat each ball generously in powdered sugar. 
7. Place 2 inches apart on tray. Bake 10–12 minutes, or until they’ve puffed up and cracked. Centers should still be soft — don’t overbake . 
8. Let them cool on the tray for 5 mins, then move to a rack.