Combine figs, cranberries, 1 1/2 cups water, apple juice, and 1/4 cup of the sugar in a medium saucepan and bring to a boil. Reduce the heat to low and simmer until figs are very soft, about 1 hour. Transfer to a food processor fitted with the blade attachment and add 1/4 teaspoon of the orange zest. Process until smooth and let cool to room temperature.
Meanwhile, combine flour, baking powder and salt in a medium bowl and whisk to break up any lumps. Place butter and remaining 1/2 cup of sugar in a stand mixer fitted with the paddle attachment. Beat on medium until light and fluffy, about 4 minutes. Scrape down the sides of bowl and paddle and add eggs and vanilla and remaining 3/4 teaspoon orange zest. Beat until combined. Turn off mixer and add flour mixture. Beat on low until just combined. Shape dough into a flat disk and refrigerate at least 2 hours or overnight.
Heat oven to 350°F. Butter a 8-inch-by-8-inch baking dish. Remove dough from refrigerator and break in half. Crumble half of the dough into an even layer on the bottom of baking dish. Press down with a measuring cup or your fingers to form a even cookie layer. Spread 1 cup of the fig puree over the dough, then crumble remaining dough evenly over the top.
Bake for 35 to 40 minutes or until top crust is golden brown. Cool to room temperature before cutting.