Mix the baking margarine, the sugar, and the light brown sugar in a stand mixer.
Whip them until the mixture is white and airy.
Add the egg and mix them well.
Mix the cornstarch, baking powder, salt, blood orange extract, and vanilla with the margarine mixture.
Add the flour and the finely chopped white chocolate, the chopped cranberries, and mix everything together.
Set some of the white chocolate and the dried cranberries aside for decoration.
Put the dough in the fridge for about 1-2 hours. (If you leave it in the fridge for longer, get it out to room temperature about 10-15 minutes before baking.
Preheat the oven.
Form balls from the dough or use an ice cream scoop.
Put 6-8 balls on a baking sheet. Don't press the balls down.
Put the remaining dough back in the fridge, until the previous batch bakes.
Bake them on medium-low heat (338°F) for 11-13 minutes (depending on your cookies' size) or until the edges turn golden brown.
Let them cool for 3-4 minutes on the sheet, or until you can move them carefully onto a cooling rack.
Decorate them with the remaining white chocolate and dried cranberries you set aside.