For the cookies,

In a standing mixer, cream room temperature butter, cream cheese, sugar, vanilla extract, and orange extract together until creamed. Add in the egg and egg yolk (save the egg white) and mix just until combined. Sprinkle in the flour baking powder and salt and turn the mixer on low. Combine batter until it comes together, cover in plastic wrap and chill in the refrigerator for one hour.

Preheat the oven to 350°F 

On a clean, well-floured surface, roll out to 1/4th inch thick. Cut cookies using woodland creature cookie cutters. Bake in the oven for 12-14 minutes.

For the royal icing: 

In a standing mixer, beat the egg white and powdered sugar together until thickened but will still sink into itself. Add desired food coloring and place in a piping bag fitted with a small tip.

Using the icing, fill in the marks of half of the cookies with the royal icing and let dry for at least one hour.

For the filling:

Over medium heat in a small saucepan, simmer the cranberries, sugar, and water until all the cranberries pop and the mixture starts to thicken. Strain over a small sieve and remove the cranberry shells.

In a medium bowl, beat the cream cheese and butter until smooth. Add in the powdered sugar and 2 tablespoons of the reserved cranberry mixture. Mix until light and fluffy. Place in a piping bag fitted with a star tip.

To assemble:

Take the cookies without the royal icing and pip on a rim of frosting and fill. Top with the cookies that have the royal icing.

Let set for a few hours in the fridge before serving.