In a mixer, with paddle attachment, mix the butter and sugar until creamy. This is easier if butter is room temperature. Add eggs and brandy/sherry. Mix well. In a separate bowl mix together the flour, bicarbonate of soda and baking powder. Add slowly to butter mixture. Lastly add in the cranberries, and then chocolate chips. Cover the mixture and place in fridge for about 2 hours. Preheat oven to 180°F Celsius. Use a teaspoon to scoop up mixture then roll into ball. Roll in some extra brown sugar if you'd like a sheen to the cookies and bake for 8 to 10 minutes. Cookies should still be light in colour. Allow to cool slightly before transferring so that they can solidify