Combine flour, baking powder, and salt in a bowl; set aside.

Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest.

Mix in the flour mixture until just incorporated. Fold in the cranberries, mixing just enough to evenly combine.

Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.

Preheat an oven to 350 degrees F (175 degrees C). Remove wax paper, and cut the cookie dough into 1/2-inch slices.

Arrange the slices on a baking sheet about 1 inch apart.