Preheat the oven to 350°F. Combine the butter and brown sugar in a large mixing bowl and beat to combine. Add the egg and beat again until smooth and fluffy.
In a separate bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Add the dry ingredients and beat to combine. Stir in the cranberries and chocolate chips.
Drop generous 2 tablespoon portions onto a greased or parchment-lined baking sheet. Bake for 12-14 minutes, until golden brown on the edges.
Remove from the oven and immediately sprinkle with Maldon salt, if desired. Let cool 1-2 minutes on the baking sheet and then transfer to a wire rack to cool completely.
Craisins may be used for the dried cranberries listed in the recipe. Keep in mind that they are typically sweeter than other choices for dried cranberries, so the cookies may not have a discernible sweet and tart contrast. Whenever available, I use "dried cranberries" vs the more easily accessible Craisin brand. Both work nicely here, but the less sweet dried fruits are my preference.