Preheat oven to 350 degrees.
Spray a 9-inch springform pan with baking spray. Set aside. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large mixing bowl with an electric mixer and beat together the softened butter, sugar, vanilla, ricotta and orange zest until light and fluffy, about 5 minutes.
Add in the eggs and mix together.
Pour in the flour mixture and mix until combined.
Fold in the cranberries.
Pour the batter into the prepared springform pan. Bake for about 1 hour, or until a toothpick inserted in cake comes out clean.
Let cool in pan for at least 10 minutes before releasing the springform.
Cool completely before dusting with powdered Sugar.