Chocolate and dried cranberry pinwheel cookies

Ingredients
1.5 cups of flour
1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 tbsp milk
1/2 cup of unsalted butter
1/4 cup of white sugar
1/4 cup of brown sugar
1 cup of melted chocolate chips
1 tbsp of vanilla extract
1/2 cup of chopped dried cranberries

Instructions

1. Soften butter and mix with sugar. Whip until it very creamy and it's turns much whiter. 
2. Add milk and beaten egg. 
3. Mix flour, baking powder, salt together. Add to milk, egg, butter and sugar mixture very slowly. 
4. Mix until all incorporate. Separate dough in half and press a rectangle (roughly 1/4 -1/2 inch thick)
5. Wrap in plastic wrap and refrigerate for 2 hours. 
6. Remove one of the dough rectangles. Add 1/2 tbsp of vanilla extract. Add melted chocolate and knead until chocolate is completely incorporated. Set aside. Re-wrap in plastic wrap and set back in fridge for 5 min. 
7. Take other dough rectangle. Add 1/2 tbsp of vanilla extract. Add dried cranberries and knead until incorporated. Re-wrap in plastic wrap and set back in fridge for 5 min. 
8. Roll both dough back into rectangles. Roughly 1/4-1/3 inch thick. Place chocolate dough onto piece of foil. Place cranberry dough on top of chocolate dough. Start rolling the dough so that chocolate is on the outside. Use the foil to help roll. Using your own hand may cause the dough to crumble because it's cold. 
9. Wrap the "roll" in plastic wrap then a layer of foil and place back into the fridge for at least 2 hours. Use a sharp knife to slice the "roll" into 1/3 inch thick cookies. Place on cookie sheet. 
10. Preheat oven to 375. Bake for 11-13 minutes.