Whisk together nut meals, cocoa powder, baking soda, and salt. Set aside.
Using a food processor, mix avocado, vanilla, coconut oil, dates and egg. Process until smooth and creamy.
Add flour mixture in three portions, mixing each just until incorporated. Do not overprocess.
Transfer to large mixing bowl and stir in cocoa nibs, Brazil nuts and cranberries.
Refrigerate dough for a few hours until firm.
Place the dough on a clean work surface and divide in four. Place each piece over plastic film, and shape into logs about 10 centimeters long. Refrigerate for about an hour.
Preheat oven to 350°F. Line baking sheets with parchment paper. Cut dough into 3 pieces, and cut each piece into 3 slices. Flatten and shape cookies slightly with your fingers, as they will not really move or expand while in the oven.
Place cookies 1½ inches apart on baking sheets and bake for about 9 minutes, or until cookies look barely baked. They will be very soft and fragile but do not overbake.
Delicately place cookies on a cooling rack and allow to cook completely. Store in an airtight container in the refrigerator for up to a week.