Preheat oven to 350°.

In a medium bowl, mix together flour, baking soda and salt.

In the bowl of an electric mixer on medium speed, cream together the butter and sugars. Add the egg, orange zest, and vanilla, and beat until well blended. Add flour mixture and mix just until blended. Stir in dried cranberries. Cover dough and chill 30 minutes.

For each cookie, roll 1 tablespoon dough in to a ball then flatten between your palms. Place 1 white chocolate in the center of the dough. Add a little piece of dough on top of the chocolate and bring the edges up around the chocolate. Shape back into a ball completely covering the chocolate in the middle.

Place dough 2 inches apart on ungreased, or parchment lined cookie sheets.

Bake 12 to 14 minutes, until edges are set and golden brown, but the center is still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.