Preheat your oven to 350°F and lightly grease a 12-cup muffin tin to prevent sticking. Open both cans of refrigerated biscuit dough and cut each biscuit into four equal pieces. Transfer the pieces to a large mixing bowl.

In a separate small bowl, combine the granulated sugar, cinnamon, and orange zest. Mix well to distribute the zest throughout the sugar. Pour the mixture over the biscuit pieces and gently toss until each piece has a good coating of cinnamon sugar.

Add the chopped cranberries to the bowl and gently mix them into the coated biscuit pieces. Divide the mixture evenly among the prepared muffin cups, filling them almost to the top. Try to distribute the cranberries evenly so each serving gets some.

In a small bowl, stir together the melted butter and brown sugar until well combined. Spoon the mixture over the biscuit pieces in each muffin cup, dividing it evenly. The buttery mixture will soak into the dough as it bakes, adding sweetness and helping create a caramel-like coating.

Place the muffin tin in the preheated oven and bake for 16-20 minutes, or until the tops are golden brown and the biscuit pieces in the center are fully cooked. Remove from the oven and let the bites rest in the pan for about 5 minutes. Carefully loosen the edges with a butter knife before lifting them out.

While the monkey bread bites are cooling, whisk together the powdered sugar, fresh orange juice, and orange zest in a small bowl until smooth.

Drizzle the glaze over the warm bites, and serve while they're still warm and soft.