Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper or a silicone baking mat.
In a medium bowl, stir in the flour, baking soda, baking powder, salt and cinnamon. Mix to combine.
In an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Stir in the egg and vanilla extract and mix until well combined.
Add the dry ingredients and mix just until the cookie dough comes together, and the ingredients are well combined.
Add the oats, cranberries and pecan pieces and stir with a spatula or wooden spoon until all the ingredients are evenly distributed.
With a small ice cream scoop or with 2 spoons, scoop round balls of dough onto the prepared cookie sheets. Each ball of dough should be about 1 large tablespoon in size.
Bake the cookies for 8 to 9 minutes. The cookies may look a little undercooked in the center, but they will continue to firm up as they cool. Do not over bake.
When the baking is done, remove the cookies from the oven and allow the cookies to sit on the baking sheets for about 2 minutes, then remove them to a cooling rack.
Line a sheet pan with parchment paper.
Once the cookies are completely cool, cut the chocolate into small pieces and melt in a small bowl.
Dip only half of each cookie, one at a time, into the chocolate and gently shake to remove excess chocolate.
Set the cookies on parchment paper to dry and sprinkle with crushed pecans, if desired.
Store cookies in an airtight container at room temperature. Cookies are best for 2-3 days.