Cut the cream cheese and butter in small cubes and freeze them for 30 minutes.
Preheat oven to 450 deg f (or 230 deg c).
In a big bowl, combine flour, sugar, baking powder, salt, baking soda, cream cheese, cranberries, and butter.
Mix all ingredients till it resembles coarse breadcrumbs.
Add buttermilk and stir well.
Transfer the dough to a floured kitchen counter and knead it 4-5 times or until dough comes together.
Roll the dough in an rectangular shape maintaining a thickness of 3/4 inches. With a cookie cutter, cut 12 equal sized circles (or squares).
Line a baking tray with an oven-proof parchment paper. Place the biscuits on the parchment paper maintaining a distance of 2" between the circles.
Bake for 13-15 minutes flipping them halfway through baking time.
Slatter them with butter and serve warm with coffee/tea/milk.