Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined.

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 3-5 minutes.

Add the large eggs one at a time to the creamed butter and sugars, mixing well after each addition. Stir in the vanilla extract and orange zest.

Gradually incorporate the dry flour mixture into the creamed mixture, mixing on low speed until just combined.

Gently fold in the dried cranberries and white chocolate chips (if using) with a spatula.

Scoop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.

Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer to a wire rack to cool completely.