Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

Combine flour, brown sugar, baking powder, salt, cinnamon, ginger, cloves and nutmeg in a medium bowl. In the mixer bowl, using the paddle beater, beat pumpkin, eggs and vanilla. Add flour mixture. Add three tablespoons margarine, one tablespoon at a time. A moist dough should form around the beater.  Add nuts and dried cranberries.

Form dough into two logs 14 x two inches long on baking sheet.

Bake for 30 minutes.  Allow baked logs to cool.  Slice each log into half-inch-thick slices on a diagonal. Place biscotti slices cut-side down on baking pan and bake at 300 degrees Fahrenheit for 15 minutes.

Drizzle cooled biscotti with melted chocolate coating.