Slice the jalapeño peppers in half. Using a paring knife, carefully scrape out the seeds and veins from each half.
In a bowl, combine the cream cheese, chili powder, cumin, garlic powder, onion powder, and cranberry sauce. Mix thoroughly with a large spoon or spatula.
Fill each jalapeño half with about 1 tablespoon of the cream cheese filling. Wrap a ½ strip of bacon around each filled jalapeño half. Secure the bacon with a toothpick.
Place the jalapeño poppers on a lined baking sheet. Bake for 15 minutes or until the bacon is cooked through and slightly crisp. Place the poppers on a plate lined with paper towel to drain the excess grease before serving.