Heat oven to 180C/160C fan/gas 4.
Melt 170g of the chocolate, then allow
to cool. Beat in the butter, eggs, sugars
and vanilla, preferably with an electric
hand whisk, until creamy. Stir in the
flour, baking powder, cinnamon and
cranberries with two-thirds of the
remaining chocolate and macadamias,
to make a stiff dough.
Using a tablespoon measure or a small
ice-cream scoop, drop small mounds
onto a large baking dish, spacing them
well apart, then poke in the reserved
chocolate, nuts and berries. Bake in
batches for 12 mins until pale golden,
leave to harden for 1-2 mins, then cool
on a wire rack.
To freeze, open-freeze the raw cookie
dough scoops on baking trays; when
solid, pack them into a freezer container,
interleaving the layers with baking
parchment. Use within 3 months.
Bake from frozen for 15-20 mins.