Preheat the oven to 375°F. Lightly grease a 9x4-inch loaf pan with baking spray.
In a large bowl, beat the granulated sugar, brown sugar, and orange zest together until fragrant.
Mix in the softened butter until light and fluffy, then add eggs one at a time, blending well after each addition.
In a separate bowl, whisk together the flour, baking powder, and cinnamon.
Gradually add half of the flour mixture to the wet ingredients and mix until combined.
Add the Greek yogurt and orange juice, stirring until smooth.
Finish by adding the remaining dry ingredients and mix just until incorporated—avoid overmixing.
Gently fold in the fresh cranberries, then pour the batter into the prepared loaf pan.
Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean and the top bounces back when lightly tapped.
Let the cake cool completely before glazing.
To make the glaze, mix the powdered sugar with 2-3 tablespoons of fresh orange juice until smooth, then drizzle over the cooled cake.
Garnish with sugared cranberries and orange zest if desired.