Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This is crucial for even baking.

Cream the Butter and Sugars: In a large mixing bowl, cream together 1 cup of softened unsalted butter, ½ cup of granulated sugar, and ½ cup of powdered sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer.

Add the Eggs and Vanilla: Crack 2 large eggs into the mixture, adding 1 teaspoon of vanilla extract. Mix until well combined.

Combine Dry Ingredients: In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Gradually add this to the wet mixture, stirring until just combined. Be careful not to overmix.

Fold in Nuts and Fruit: Gently fold in 1 cup of chopped pistachios and 1 cup of chopped dried cranberries. This adds texture and bursts of flavor to every bite.

Shape the Cookies: Using a cookie scoop or your hands, take a portion of the dough, roll it into a ball, and then use your finger to create a hole in the center, shaping it like a wreath. Place on a baking sheet lined with parchment paper.

Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Keep an eye on them to prevent overbaking.

Drizzle with Chocolate: Meanwhile, melt ½ cup of semi-sweet chocolate chips in a microwave-safe bowl, heating in 30-second intervals until smooth. Once the cookies are cool, drizzle the melted chocolate over the tops.

Cool and Serve: Allow the cookies to cool completely. Enjoy them fresh, or store them in an airtight container to keep them soft.