In a bowl, combine the flour, baking soda, salt, and cinnamon, mixing well.

Cream together the softened butter, brown sugar, and white sugar in a separate bowl until smooth.

Add the eggs and vanilla extract to the butter mixture, mixing until well combined.

Gradually incorporate the dry ingredients into the wet mixture, combining thoroughly.

Gently fold in the dried cranberries and white chocolate chips until evenly distributed.

Cover the dough and refrigerate for 30 minutes to 1 hour.

Preheat your oven to 350°F (175°C).

After refrigeration, allow the dough to sit for 10 minutes.

Roll the dough into 1-inch balls and place them 2 inches apart on a baking sheet lined with parchment paper.

Flatten each dough ball slightly, topping with extra chocolate chips and cranberries if desired.

Bake for 8-10 minutes, or until the edges turn lightly golden.

Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack.