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

In a medium-sized mixing bowl, combine the softened cream cheese and granulated sugar. Beat them together until the mixture is smooth and creamy.

Zest the orange directly into the cream cheese mixture. Then, juice the orange and add 2 tablespoons of the juice to the bowl. Stir in the dried cranberries. Make sure everything is well combined.

Carefully slice each croissant horizontally, almost all the way through, like you're making a sandwich. You want to create a pocket for the filling, but you don't want to completely separate the top and bottom.

Gently open each croissant and spoon a generous amount of the cranberry-orange filling inside.

Place the filled croissants on the prepared baking sheet. Brush the tops of each croissant with melted butter.

Bake for 12-15 minutes, or until the croissants are golden brown and the filling is heated through.

Let the croissants cool slightly on the baking sheet before transferring them to a wire rack. If desired, dust with powdered sugar just before serving.