Place the cranberries, orange juice, brown sugar, soy sauce, ginger and cinnamon in a pot and bring to gentle simmer over medium heat. Cook until cranberries soften and begin to fall apart, about 25 minutes. Preheat the oven to 375 degrees F. Heat the oil in a non-stick skillet over medium high heat. Season the chicken with salt and pepper, and then quickly brown on both sides, do not cook through. Place the chicken in a single layer in a casserole. Stir the mint into the sauce, season to taste, and then pour over the chicken. Bake 25 minutes, or until cooked through. Baste the chicken with sauce a couple times during cooking.