In a large bowl, combine tallow, shortening, xylitol (replace with coconut sugar for AIP), maple syrup, grapefruit juice and zest with a high hand mixer.
In a second bowl, combine the coconut flour, arrowroot starch, gelatin, baking soda, cream of tartar, and vanilla.
Slowly add the flour mixture to the wet ingredients until well combined. With a spatula, stir in the dried cranberries or cherries.
Form into 8 large or 12 small cookies, and place on a parchment lined cookie sheet. Press down lightly on each cookie to flatten slightly.
Bake for 10-12 minutes, and let cook on a wire cooling rack.