Preheat the oven to 350F and grease a Bundt pan with cooking spray.

In a large bowl, beat the eggs, orange juice, and melted butter with a hand mixer until combined. Add the cake mix and mix until the batter is smooth. Fold in ½ cup of cranberries. 

Pour the batter into the Bundt pan and bake for 40 to 45 minutes, until the top is golden brown and a toothpick comes out clean. Remove the cake from the oven and allow it to cool for 10 minutes. 

Meanwhile, mix the cream cheese and powdered sugar in a separate large bowl until combined. Add the vanilla extract and half & half and blend until smooth. 

Remove the cake from the pan and transfer it to a serving plate. Drizzle the top with the cream cheese glaze and garnish with sugar-frosted cranberries, if using.

In a medium saucepan, combine the water and ½ cup sugar over medium-high heat. Whisk to combine and bring to a simmer until the sugar has dissolved. 

Remove the saucepan from heat and stir in the cranberries. Allow them to soak for 10 minutes. 

Line a baking sheet with parchment paper, and use a slotted spoon to transfer the cranberries from the syrup onto the baking sheet. Let them dry for 30 minutes. 

Once dried, sprinkle the cranberries with the remaining sugar and stir to coat. 

Store any leftover cranberries in an airtight container for up to 2 days.