Preheat oven to 400 degrees. Grease large cookie sheet. In cup, with fork, mix cinnamon and 1 tablespoon sugar; set aside. In medium bowl, mix flour, baking powder, salt, and 1/4 cup sugar. With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. Stir in dried cranberries, sour cream, orange juice, and orange peel just until ingredients are blended. Turn dough onto lightly floured surface; with floured rolling pin, lightly roll dough to 1/2-inch thickness. Cut out scones with 3-inch star-shape cookie cutter. Place scones 2 inches apart on cookie sheet. Press trimmings together; roll and cut as above. Sprinkle scones with cinnamon & Sugar mixture. Bake scones 10 to 12 minutes until golden. Serve scones warm. Or cool scones on wire rack.