In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange essence. Combine the flour, bicarb soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased baking trays.
Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow biscuits to cool on baking tray for 2 minutes before removing to a wire rack to cool completely.