Preheat oven to 350 degrees Fahrenheit.

In a bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.

Set the dry ingredients aside.

In a separate bowl, whip the softened butter until fluffy using a mixer.

Add the dark brown sugar to the whipped butter and cream together.

Mix in the yogurt and vanilla extract.

Gradually incorporate the dry ingredients into the wet ingredients, being careful not to over-stir.

Stir in the dried cranberries and oats until evenly distributed.

Scoop rounded tablespoons of cookie dough onto a baking tray.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.

Let the cookies cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.