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Preheat oven to 350°F. Grease fifteen 2-1/2-inch muffin cups. Combine flour, cinnamon, baking soda, baking powder and salt in a medium bowl. Beat butter and sugars in a large bowl with an electric mixer on medium speed until fluffy. Add ricotta, egg, orange zest, orange juice and vanilla. Add flour mixture. Stir just until combined. Fold in cranberries and ginger.
Fill muffin cups 2/3 full. Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Cool in pans for 5 minutes. Remove; cool slightly.
Meanwhile, prepare glaze: Combine powdered sugar, orange juice, vanilla, melted butter and orange zest. Drizzle glaze on each cake. Sprinkle with nuts and additional orange zest, if desired.