Make this delicious filling before making the cookies so it has time to cool. Place the cranberries, 1/3 cup water, and sugar in a saucepan. Heat to boiling, reduce heat and simmer for 10-15 minutes until cranberries start to pop. Mash the berries and cook on medium temp. stirring frequently until thickened. Stir in the raspberry jam. Refrigerate to cool.

Line a 9x13 inch baking pan with foil. Allow the foil to extend over the sides. Spray with cooking spray.

Beat the butter in a mixing bowl until creamy. Add the cake mix, eggs, and vanilla extract and blend to form a batter. Spread 2/3 of the batter into the prepared baking dish. Spread the Cran-Raspberry filling evenly on top. Dot the top with the remaining dough.

Bake the cookies at 350 degrees for 25-30 mins. Remove and allow to cool. While slightly warm, drizzle with the glaze. Cool completely.

Mix the powdered sugar with milk to form a drizzling glaze.