In a small saucepan, bring the cider to a simmer and reduce by half. Cool completely before using. Whisk together flour, brown sugar, baking powder, salt, baking soda and spices. In a separate bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened. Fold Craisins® Dried Cranberries into the dough (dough will be sticky). Refrigerate, covered, until firm enough to shape, about 1 hour. Divide dough in half. On a floured surface, pat each portion to 1/2-in. thickness; cut with a floured 3-in. doughnut cutter. In an electric skillet or deep fryer, pre-heat oil to 325°F. Fry doughnuts, a few at a time, until golden brown and cooked through, approximately 2-3 minutes on each side. Fry doughnut holes if desired, a few at time, until golden brown and cooked through, about 1 minute on each side. Drain on paper towels; cool slightly. Once cooled slightly, dip doughnuts into glaze. To Make Glaze: Combine milk and vanilla in a medium saucepan over low heat until just warmed through. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, one at a time. Sprinkle the chopped Craisins® Dried Cranberries onto the top of the donuts and set on a draining rack placed in a half sheet pan for 5 minutes before serving.