Combine cranberries, sugar, water, cinnamon, and orange zest in a saucepan. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened. Let cool completely.
In a saucepan, combine water and butter. Bring to a rolling boil over medium heat. Remove from heat and quickly add all the flour and salt at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough slightly. Transfer the dough to a mixing bowl and let it cool for a few minutes. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough will be smooth and pipeable.
Transfer the choux pastry dough to a piping bag fitted with a large round tip. Pipe mounds of dough onto the prepared baking sheet, leaving some space between each puff. Bake for 25-30 minutes at 400°F (200°C), or until the puffs are golden brown and puffed up. Do not open the oven door during baking! Let cool completely on a wire rack.
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip with an electric mixer until soft peaks form.
Once the cream puffs have cooled completely, use a serrated knife to slice them in half horizontally. Spoon or pipe a generous amount of cranberry sauce into the bottom half of each puff, then top with whipped cream. Replace the top half of the puff. Dust with powdered sugar if desired. Serve immediately and enjoy!
