In a stand mixer, beat the cold butter and cream cheese until well combined. Add the 1/2 cup of granulated sugar, salt, and vanilla extract, and mix until blended. Gradually incorporate the flour until just combined. Divide the dough into four discs, flatten, wrap in plastic wrap, and refrigerate for 2–4 hours.

Chop the dried cranberries and zest the oranges. In a mixing bowl, combine cranberries, zest, 1 cup of sugar, cinnamon, and chopped nuts. Include optional fresh orange juice for added moisture.

Preheat the oven to 375°F (190°C). Roll out one disc of chilled dough until 1/8-inch thick. Brush with melted butter, sprinkle the filling evenly over the top, cut into wedges, and roll into crescent shapes. Repeat with remaining discs.

Brush assembled rugs with an egg wash (whisked egg with water or milk) and sprinkle coarse sugar on top. Bake for 20–25 minutes until they are golden and fragrant. Cool on baking sheets for 5 minutes before transferring to a wire rack.