In a medium bowl,whisk together the flour, baking soda, cinnamon, allspice, pepper and salt. In a stand mixer with the paddle attachment, beat the butter and brown sugar on medium until light and fluffy, about 5 minutes.

Add the eggs one at a time, mixing well after each and scraping down the bowl as needed. Add the flour mixture in 2 additions, mixing on low after each until only a few streaks of flour remain. Using a silicone spatula, fold in the cranberries.

Cut a 20-inch length of plastic wrap and lay it on the counter with a long side nearest you. Scrape half of the dough onto the center of the wrap and use the spatula to shape it into a rough log.

Starting with the long edge nearest you, use the plastic to lift and roll the dough into a 1-by-12-inch log, compressing as you go to remove air. Wrap the log in the plastic wrap and tightly twist the ends to seal. Repeat with the remaining dough. Set the wrapped logs on a rimmed baking sheet and freeze until firm, at least 1 hour or up to overnight.

Heat the oven to 350°F with racks in the upper- and lower-middle positions. Line 2 rimmed baking sheets with kitchen parchment. Unwrap each dough log and cut it into 1-inch-thick rounds. Arrange 12 rounds, evenly spaced, on each baking sheet

Bake until golden brown and slightly domed, 15 to 20 minutes, rotating the baking sheets and switching their positions about halfway through. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

To make the glaze, in a small bowl, whisk the powdered sugar and maple syrup until smooth and thick. Using a small spoon, drizzle the glaze over the cookies and let stand until dry, 30 to 40 minutes.