Spread the orange zest on a microwave-safe plate; microwave in 15-second intervals for 60-90 seconds, stirring with fingers after each interval. (Note: The zest is done when it’s dry and crumbly. If you don’t stir between each interval, though, the zest can burn.)

Using a countertop mixer, add the butter, sugar, salt, vanilla, and baking powder. Mix on medium-low speed until mixture is fully combined and smooth.

Add the eggs and mix on low speed until fully absorbed.

Add the flour, dried cranberries and dried orange zest; mix on low speed until fully combined.

Transfer dough to a lined baking sheet and shape into a 5"x10" log.

Bake at 350°F for 25 minutes.

Remove pan from oven and allow it to cool for 7-8 minutes. Transfer biscotti to a cutting board and use a sharp knife to slice the log crosswise into 3/4" slices. Place each biscotti cut-side down on a lined-baking sheet.

Reduce oven temperature to 325°F and continue baking for another 25-30 minutes, or until the biscotti begin to turn golden brown.

Remove from oven and let cool fully before adding topping.

Microwave orange zest until dry and crumbly; set aside.

Fill a saucepan with 1-2” of water and bring to a light simmer over medium heat. Place chocolate in a heatproof bowl and place on top of saucepan. Heat, stirring occasionally, until smooth.

Using an offset spatula, spread chocolate evenly across top of each biscotti.

Sprinkle dried orange zest and cranberries on top of chocolate.

Let chocolate set fully (~30 minutes) before serving.