Cream together unsalted butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy.

Add vanilla extract and salt, mixing well. Gradually add all-purpose flour until just combined.

Divide the dough into two portions. Fold in walnuts, cranberries, and chocolate into one half, then fold in candy cane chocolate into the second half.

Shape each portion into logs about 2 inches in diameter, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours.

Preheat oven to 350°F (175°C). Slice chilled logs into 1/4-inch rounds and arrange on baking sheets.

Bake for 10-12 minutes until edges are lightly set; cool on baking sheets before transferring to wire racks.