Step 1: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cornstarch, salt, and ground cinnamon. This ensures the leavening and spices are evenly distributed throughout the dough, preventing clumps.

Step 2: Cream the Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes. The mixture should be light, pale, and fluffy. This step is crucial for creating a soft cookie texture.

Step 3: Incorporate the Wet Ingredients
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla and almond extracts. Scrape down the sides of the bowl as needed to ensure everything is combined.

Step 4: Combine Wet and Dry Ingredients
With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. Do not overmix! Overmixing is the enemy of a tender cookie.

Step 5: Add the Festive Mix-Ins
Switch to a sturdy spatula or wooden spoon. Gently fold in the semi-sweet chocolate chips, white chocolate chunks, and dried cranberries until they are evenly distributed throughout the dough.

Step 6: Chill the Dough (Crucial Step!)
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, and up to 48 hours. This step is non-negotiable. Chilling solidifies the butter, which prevents the cookies from spreading too much in the oven. It also allows the flour to hydrate fully, resulting in a richer, more complex flavor and a chewier texture.

Step 7: Scoop and Bake
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Using a cookie scoop or a tablespoon, portion out 2-tablespoon-sized balls of dough. Place them about 2 inches apart on the prepared baking sheets.

Step 8: Bake to Perfection
Bake for 9-11 minutes, or until the edges are lightly golden and the centers still look slightly soft and underdone. The cookies will continue to cook on the hot baking sheet after being removed from the oven.

Step 9: The Final Rest
Remove the baking sheets from the oven and let the cookies rest on the sheet for 5 minutes. This allows them to set properly. Then, transfer them to a wire rack to cool completely