Preheat oven to 350 degrees. Prepare an 8 or 9-inch cake pan with a non-stick spray. You can also line the bottom with parchment paper for easier release of the topping.
In a small bowl, add the dried cranberries and fill them with warm water. Allow them to sit for 10 minutes then drain the water. Set aside.
In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a small saucepan, melt the 5 tbsp of butter and stir in the 2/3 cup brown sugar. Once melted and combined, pour the mixture into the bottom of the prepared cake pan. Cover the bottom with cranberries and pecans. Set aside.