Preheat oven to 350F.
Pulse the dates and cranberries in a food processor until very finely chopped (or do by hand).
Combine ingredients in a mixing bowl and let rest 15 minutes.
Grease or spray a large nonstick jelly roll pan (14"x20").
Spread the dough into the pan evenly, using waxed paper pieces to coax it to spread very thin since the dough is quite sticky.
Bake dough for 12 minutes at 350 then remove from oven.
Reduce the oven temp to 250F.
Cut sheet into 6 dozen pieces (or however big you like) then use a spatula to lift them onto a couple other baking sheets and allow them to be separated.
Bake crisps an additional 45 minutes or so or until crisp, then allow to cool completely to crisp a tiny bit more.
Store in an airtight container.