In a medium bowl whisk together cinnamon, all spice, ginger, salt, baking soda, cornstarch and flour. Set aside.

In the bowl of a stand mixer, cream together butter and sugars until light and fluffy. Add in egg, vanilla and honey and beat well.

Turn the mixer to its lowest setting and gradually add the flour mixture until completely incorporated. Add in the oats and cranberries.

Cover dough and refrigerate for at least 2 hours.

Preheat the oven to 375 degrees

Drop tablespoon sized balls of dough onto a cookie sheet covered in parchment paper. Bake 10-14 minutes until edges begin to brown.