I agree about adding them to secondary - if you heat them you really have to use Pectin enzyme and it takes a while for clarity. I've had success with both methods but the secondary is just way, way easier. As far as cracking goes, with all my fruit I always freeze them and thaw. The ice crystals pierce the cell walls and mush it up nice for you without messing around with them too much (i.e. sanitation and messy crushing techniques). Cranberries are a harder fruit but I bet freezing will mush them up just as much. Finally a good 4-6 weeks in the bottle before drinking I find really mellows out fruit beers. They can be so ridiculously acidic, tart and bitter after 1-3 weeks. Longer in the bottle the better. Adding them to a Cal. Common sounds fantastic. Post the recipe if you get a chance.