Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, combine the softened cream cheese, powdered sugar, orange zest, and orange juice. Beat until smooth and creamy.

Gently stir in the dried cranberries.

Slice each croissant horizontally, creating a pocket for the filling.

Spread a generous amount of the cranberry-orange cream cheese mixture inside each croissant.

Place filled croissants on the baking sheet.

Bake for 10-12 minutes, or until golden brown and filling is heated through.

Let them cool slightly.

Dust with powdered sugar if desired before serving.