Sift together the flour, cinnamon, and salt.
Using either a standing or handheld mixer, combine the butter, sugar, vanilla, orange juice and zest over medium-high speed until pale and fluffy, about 3 minutes.
Reduce the speed to low and gradually add the flour mixture, beating only until the dough begins to come together into clumps.
Stir in the pistachios and cranberries by hand.
Gather and press the dough together, then divide into 2 pieces. Using a piece of plastic wrap, form each piece into a log about 1½ inches thick. Square off the sides of each log to form a bar.
Cover each bar with plastic wrap and chill in fridge at least 2 hours.
Preheat oven to 350 degrees.
Line 2 baking sheets with parchment paper.
Brush the sides of each bar with the beaten egg. Sprinkle decorating sugar on another piece of parchment, then press each side of both bars into the sugar.
Slice the dough into ⅓ inch-sized cookies and arrange on lined baking sheets about ½ inch apart.
Bake until edges of cookies turn pale gold, 12-15 minutes, rotating baking sheets once during the baking process.
Cool on racks before serving or storing - if you can wait that long.