Preheat oven to 350ºF. Line an 8x8 baking pan with parchment. Creating a parchment “sling” is the best method for crisp corners. Create a sling by cutting two pieces of parchment paper to fit the bottom width of the pan and crisscrossing them (See image).
In a medium bowl, whisk the flour, salt, and cocoa powder together.
Melt the chocolate and butter together. Two methods for melting chocolate. Using a small saucepan over low heat, melt the butter, and then add the dark chocolate chips. Stir until the chips are just melted, then remove them from the heat and pour the melted chocolate into a large mixing bowl. Alternatively, you can put the chocolate chips and butter in a large microwave-proof bowl and microwave for 30-second intervals until the chocolate and butter are completely melted and smooth.
Add the sugars to the melted chocolate and whisk until completely combined. The mixture should be close to room temperature before you go on to the next step.
Add 2 eggs to the chocolate mixture and whisk until combined. Add the vanilla and stir. Do not overbeat, this helps to ensure a fudgy brownie.
Sprinkle the flour/cocoa mixture over the melted chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the dried cranberries, dark chocolate chips, and fresh cranberries.
Note: This will be a very thick and fudgy consistency. Add the brownie mixture to the parchment-lined pan, and using a rubber spatula, press the brownie mixture into the pan, distributing it evenly.
Bake in preheated oven for about 30 minutes or until a toothpick comes out with only moist crumbs attached.
Cool brownies completely before cutting them into 16 equal squares with a sharp knife
Store the brownies in an airtight container if serving the same day. If making them ahead, refrigerate them in an airtight container for up to one week. Remove them for 2 hours before serving.