Prepare dough as directed in recipe, adding cinnamon, ginger and nutmeg with first addition of flour.
Stir in cranberries with last addition of flour.
Refrigerate as directed.
Grease two 9-inch round cake pans.
On lightly floured surface, divide dough into 4 equal parts.
Cut each part into 12 equal pieces; shape into balls.
Place 24 balls in each greased pan.
Cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80 to 85Â°F.) until almost doubled in size, 1 hour to 1 hour 15 minutes.
Heat oven to 375Â°F.
Bake at 375Â°F for 20 to 30 minutes or until golden brown.
Brush margarine over hot rolls.