Preheat oven to 350 Degrees F.
Cream the Butter and sugar together in mixer on medium speed until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine flour and baking powder; gradually add to creamed mixture and mix well.
Stir in cranberries and vanilla chips. Divide dough into three portions.
On ungreased baking sheets (I line with parchment paper) , shape each portion in to a 10 in x 2 in log. You will need to flour your hands to shape the dough.
Bake at 350 Degrees for 20 minutes, or until lightly browned. Cool for 5 minutes.
Transfer to a cutting board; cut diagonally with a serrated knife into 1 in. slices. Place cut side down on an ungreased cookie sheet.
Bake 15-20 minutes or until golden brown. Remove to wire racks to cool.
Store the biscotti in an airtight container.
Make about 2 dozen depending on size.