Use a blender or food processor to combine cranberries, pecans, and brown sugar. Blend until cranberries and pecans are finely chopped and set aside.
In a large mixing bowl, beat butter with an electric mixer on medium-to-high speed for 30 seconds.
Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally.
Beat in eggs, orange peel, cider, and cream of tartar until combined.
Add in the flour one cup at a time. Use the mixer as much as you can, stirring in any remaining flour.
Divide the dough in half. Cover and chill for about 1 hour or until it’s easy to handle.
Roll half of the dough between pieces of parchment or waxed paper into a 10-inch square. Don’t forget to flour the surface as needed.
Spread half of the filling over dough square to within a half inch of edges.
Roll up dough, moisten edges, and pinch to seal. Wrap in parchment paper or plastic wrap. Repeat with remaining dough and filling. Chill for 4 to 24 hours.
Cut rolls into quarter-inch slices. If the dough starts to soften, chill in the freezer for a few minutes. This will ensure a more defined swirl in the cookie.
Place cookie slices about 2 inches apart on an ungreased cookie sheet. Bake in a 375° F oven for 8 to 10 minutes, or until edges are firm and bottoms are lightly browned.
Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool.