In saucepan over medium heat, add rinsed cranberries, sugar, orange juice, cinnamon sticks, pinch of salt, vanilla and orange zest.

Gently bring mixture to a boil. Cranberries tend to pop while cooking, so stir occasionally to prevent sticking. Sauce should naturally thicken after 15 minutes.

Once sauce has reached desired consistency and flavor, remove from heat and allow to cool. Sauce will continue to thicken as it cools.

In medium bowl, add mascarpone cheese, orange extract, vanilla, powdered sugar, pinch of salt and cream or half-n-half. Mix until well combined but do not over mix. Set aside.

In medium bowl, pour cranberries juice and add honey, vanilla, orange extract and orange juice. Whisk until combined.

Dunk individual ladyfingers until they absorb some liquid, then cover bottom. Continue layering with cranberry sauce then mascarpone filling, repeating process 2 or 3 times, similar to a lasagna.

Cover with a plastic lid or cover and let sit 2 hours before serving and enjoying.