To begin, preheat your oven to 350. Spray two pans with non-stick spray.
To a large mixing bowl, add your butter, brown sugar and white sugar and beat together with a mixer till creamy. Add your orange zest, vanilla and egg and mix together briefly till just incorporated.
To the same bowl, add your flour, cornstarch, cinnamon, nutmeg, baking soda and salt and mix together till you have a thick cookie dough. Add your chocolate chips and cranberries and fold them in.
Using a medium cookie scoop, scoop your cookie dough balls out and space them evenly apart on your pans (with no more than 12 cookies per pan). Bake for 9-11 minutes, or till the edges are set but the middle is a touch underdone.
Let cool. Then, devour!
Stored in an airtight container these cookies taste best within 4-5 days.