2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
Pinch salt
1/2 cup unsalted butter
1/2 cup light-brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup dried cranberries
2 tablespoons grated orange rind
2 tablespoons cocoa powder
2 ounces white chocolate melted with 1 teaspoon vegetable oil
Heat oven to 375. Grease large baking sheet.
Mix flour, baking powder, salt in bowl. Beat butter, sugar in second bowl until creamy, 2 minutes. Beat in eggs, one at a time. Add vanilla. Stir in flour mixture. Stir in berries and rind. Gather mixture into a ball. Divide in half.
Knead cocoa into half the dough. Using floured hands, roll each portion into 14-inch log. Place on prepared sheet. Press dough slightly to flatten so each log is 2 inches wide.
Bake in 375 oven 25 minutes or until lightly browned. Remove to wire rack to cool.
Lower to 325. Cut loaves into 3/4-inch-thick slices. Place, a cut side down, on sheet. Bake 10 minutes. Turn over; bake 10 minutes. Cool on rack. Drizzle with chocolate.
