Start by making the cranberry filling. Add frozen cranberries (do not thaw), sugar, orange juice, orange zest, and spices in a medium saucepan. Bring to a boil and then let simmer for 15-20 minutes until liquid is almost gone. Whisk 2 tsp. of cornstarch with 2 tsp. of cold water until combined and slowly add it to the cranberry mixture. Stir until it thickens, remove from heat and let cool. Place in the refrigerator until cool. 

Preheat oven to 400F. 

Using the 2 thawed puff pastry sheets, cut each sheet into 6 rectangles, 12 in total. Fill half of the rectangles (6) with 2 tablespoons of cranberry filling. Egg wash the edges of the filled sheets. Lay the remaining 6 rectangles on top of the filling and seal using a fork. Egg wash the tops and place in the oven on a parchment lined baking sheet. Bake for 20-22 minutes or until golden brown. 

While pop-tarts cook make your glaze. Whisk together powedered sugar, orange juice, and vanilla extract until smooth. 

Remove pop-tarts from the oven and allow to cool. Glaze tops and top with sprinkles and enjoy!