Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and line a plate with wax paper.
For the nuts: Melt the butter in a skillet and add the brown sugar and a pinch salt. Cook until the butter starts to bubble, about 3 minutes, then add the almonds and peanuts and stir to coat the nuts completely. Sprinkle over the cinnamon and stir until incorporated. Transfer to the lined plate and set aside to cool.
For the dough: Cream together the granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping the sides once, until fluffy. Add the eggs one at a time, mixing after each addition. Mix in the vanilla.
Sift together the flour, cocoa powder, baking soda and salt, then add in batches to the mixer, mixing until just combined after each addition. Gently stir in the chocolate chips, dried cranberries and reserved cooled nuts.
Using a 1/3-cup scoop, add portions of the dough to the lined baking sheets, spacing them about 3 inches apart.
Bake until the middles of the cookies are set, about 20 minutes. They will be fragile at this stage, so let them cool for 10 minutes, then move them to a cooling rack to cool completely.