Preheat oven to 425°F. Mix baking mix and dried cranberries. Prepare shortcakes as directed on package for a drop biscuit. Drop by spoonful, forming 8 shortcakes, onto ungreased baking sheet. Bake for 10 to 12 minutes or until golden brown. Cool 10 minutes on a wire rack. Meanwhile, combine all filling ingredients in medium bowl, mixing well. Slice shortcakes in half horizontally. Place bottom halves on individual plates; top with 1/2 cup fruit mixture for each shortcake. Place shortcake tops on fruit. Top with whipped cream. Garnish with lemon rind, if desired. Makes 8 servings.