To make the candied cranberries stir together the cranberries, water, orange juice, and cinnamon in a medium saucepan. Heat over medium heat, stirring occasionally, until cranberries are soft but retain their shape. This will take about 15 minutes.

Pour the cranberry mixture through a fine mesh strainer that sits over top of a bowl to catch the liquid. Let the cranberries cool. Reserve the cranberry syrup for serving or other uses.

Preheat the oven to 325 degrees. Spray a Bundt pan with baking spray or butter and flour it. Set aside.

In a medium bowl combine the flour, cinnamon, salt, and baking soda.

In a large bowl cream together the butter and brown sugar. Add in half of the vanilla bean seeds scraped from the bean and mix well.

Add the eggs and mix well.

Add half of the flour mixture to the butter mixture and mix well.

Pour in one cup of buttermilk and mix until combined.

Add the remaining flour mixture and mix until just combined.

Fold in the cooled cranberries.

Pour the mixture into the prepared Bundt pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.

Let the cake cool for 10 minutes in the pan. Run a knife around the edges and then invert the cake onto a wire rack. Cool completely.

To make the glaze whisk together the powdered sugar, remaining vanilla bean seeds, and remaining 1/4 cup buttermilk. If you choose to make a fruit glaze replace 2 tablespoons of the milk with 2 tablespoons of juice.

Pour the glaze over top of the cake and allow the glaze to run down the sides. Let it harden for 10 minutes.

Slice the cake and serve with cranberry syrup and whipped cream.