Combine the cranberries, sugar, orange juice, cinnamon, nutmeg, ginger, and cloves together in a pan and heat over medium heat.
2 1/2 cups cranberries, 1 cup granulated sugar, 1/3 cup orange juice, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/3 teaspoon ground ginger, 1/8 teaspoon ground cloves
Bring to a low boil and cook for 5 minutes or until the cranberries are starting to burst and soft enough to mash. Mash with a potato masher or the back of a large spoon until all of the berries are combined.
Turn the heat down to medium-low and continue to simmer for another 3 to 4 minutes, or until the sauce begins to thicken.
Remove from the heat. Set aside and return to the dough when it's ready.
Divide the dough into 4 equal parts. Roll one dough ball into a 12-inch circle.
Line a large baking pan or pizza pan with parchment paper and spray with cooking spray. Gently place the circle of dough on the prepared pan.
Spread a third of the filling over the dough, making sure to leave ¼ inch around the outside edge of the circle with no filling.
Roll out another circle and place it on top of the filling, add more filling and repeat, ending with the dough circle on top.
Place a small (1 to 1 ½ inch) bowl or cup in the middle of the dough. Cut the dough straight out from both sides, then turn and cut each half in half (leaving the cup in the center).
Cut each quarter into 4 even pieces.
Take 2 pieces of dough that are side by side and twist them out (in opposite directions from each other.) Then pinch the ends together. Repeat all the way around the dough. You should have 8 twists.
Remove the cup and allow the bread to rise until doubled, about 45 minutes.