Preheat oven to 425. Line baking sheet with parchment paper.
Add flour, baking powder, sugar, orange zest and salt to a food processor. Pulse two times to mix.
Add butter and continue to pulse until butter is incorporated and grainy/sand consistency is reached.
Pour ingredients into a large bowl and add fruit- fold lightly to combine.
Slowly stir in heavy cream until dough is thick then transfer dough to lightly floured counter and knead by hand until a soft dough ball is formed.
Form into about a 1-inch thick disk. Cut the disk into 6 equal wedges. Transfer to baking sheet and place in oven for 15 minutes or until lightly browned.
In a large sauce pan, place orange juice, water and sugar over medium heat. Bring to a simmer and add cranberries.
Heat for about 5 minutes, just until the cranberries skins are soft.
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