In a stand mixer fitted with a paddle attachment or a hand mixer, beat the softened butter and powdered sugar on medium speed until combined. Scrape down the sides and bottom of the bowl.
Add the orange juice, salt, and orange zest to combine.
With the mixer on low speed, add the flour and mix until just combined. Add the cranberries and mix.
Shape the dough into a round log that’s about 2-inches in diameter. Wrap in plastic and chill until firm, at least an hour.
Preheat the oven to 350°F/177°C. Line two baking sheet pans with parchment paper. Using a sharp knife, cut 1/4-inch (0.6mm) thick slices.
Place slices spaced an inch apart onto the prepared baking sheet pans. Bake for 9-11 minutes or until the edges begin to turn lightly golden brown.
Transfer to a wire sheet to cool to room temperature.
While the shortbreads are cooling, follow the instructions to get the chocolate fondue melted.
Dip each cooky halfway through in the chocolate and place back on the parchment paper. When they are all done, let them sit in the fridge fort half an hour to allow the chocolate to harden. When the chocolate is hard, it’s time to enjoy!