In a large bowl, cream together the softened butter and granulated sugar using a stand mixer until light and fluffy. Beat in the egg until well combined, then stir in the vanilla extract and fresh orange zest.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Gently fold in the dried cranberries and chopped candied orange peel (if using) until evenly distributed throughout the dough.

Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking and intensifies the flavors.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

Roll the chilled dough into 1-inch balls. If desired, roll each ball in extra granulated sugar for a sparkly finish. Place the balls about 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. They will continue to set as they cool.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.