Preheat oven to 350 F.

Coat a 9x5 loaf pan thoroughly with butter.

In a large bowl and using a stand mixer, beat together cream cheese, butter and sugar until light and fluffy.

Add in eggs 1 at a time, beating thoroughly after each one.

Add in vanilla.

In a separate large bowl, combine flour, salt and baking powder.

Fold the flour mixture into the wet mixture until it's completely mixed in and there are no pockets of dry flour.

Gently fold in cranberries.

Pour batter into buttered loaf pan and bake for 55 minutes, or until toothpick inserted into the center comes out clean.

While the pound cake is baking, prepare the cranberry sauce by combining sugars, water and orange juice over medium/high heat until sugars are completely dissolved.

Add in cranberries and pumpkin pie spice and cook until cranberries start to pop.

Remove from heat - sauce will thicken as it sits.

Allow to completely cool before pouring over pound cake.