Let dough rise as directed on package. Meanwhile, line cookie sheet with parchment paper or generously grease.
In medium bowl, combine cranberries, flour and orange peel; mix well. In small bowl, combine sugar and allspice.
Roll dough to form 16x12-inch rectangle. Spread with margarine. Sprinkle evenly with sugar mixture. Spread cranberry mixture evenly over sugar mixture. Starting with long side, roll up jelly-roll fashion. Pinch seam to seal. Place, seam side up, on paper-lined cookie sheet.
Fold half of roll over top of other half, sealing ends together. Starting 1 inch from sealed end, cut all the way through dough to folded end. Turn cut sides out so they face up, forming a heart shape. (See photo). Cover with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 50 to 60 minutes.
Heat oven to 350°F. Uncover dough. Bake 20 to 30 minutes or until light golden brown. Immediately remove from cookie sheet. Cool 10 minutes.
In small bowl, blend powdered sugar and enough orange juice for desired drizzling consistency. Drizzle over warm loaf. Sprinkle with pecans. Serve warm or cool.