Put the margarine and egg yolks in a large bowl and stir with a beater on the lowest setting. Gradually add the sugar, flour and vanilla sugar.
If the cranberries are still their normal size, cut them into smaller pieces beforehand with a knife (thirds or quarters), otherwise they would be too big for the croissants.
Chop up the vanilla pod (you can also use Bourbon vanilla from a shaker) and stir in with the cranberries.
When all the ingredients are in the bowl, stir briefly on the highest speed until the dough is a little firmer. Caution: This does not result in a coherent dough, but rather solid lumps. Then take the dough out of the bowl, form three small loaves out of it, wrap in cling film and place in the refrigerator for 30 minutes.
Then take the first pack of dough out of the refrigerator and roll the dough until it is about the thickness of a pencil. Cut off pieces approx. 3 - 4 cm long and form small crescent moons with your fingers. Then distribute them evenly on the baking sheet (don`t forget the baking paper). Since the croissants will still rise a little, think about a small gap.
Then place the tray on the middle rail of the oven preheated to 180 ° C (top / bottom heat) and bake for between 15 and 19 minutes, depending on the degree of browning you want. Repeat this process until all of the batter has been processed from the refrigerator.
Then decorate the croissants with the chocolate icing. While the chocolate is cooling, add the two sachets of vanilla sugar with about 4 tablespoons of powdered sugar (the taste can vary as you like). Then sprinkle evenly over the croissants with a sieve.
In terms of taste, the croissants are best when they have cooled down completely. They can be kept for several weeks in a sealed cookie jar.
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