In a small sauce pan, combine cranberries, brown sugar, water, and spices. Cook over medium-high heat, stirring, until the sugar is melted. Continue to cook, stirring occasionally, until most of the cranberries have burst, 5 to 6 minutes. Set aside.
Preheat oven to 350F. Grease and flour your bundt pan (regular 10 cup bundt pan). I personally prefer to use baking spray for bundt pans.
Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated. Stir in vanilla, lemon rind, and 2 tablespoons lemon juice (or limoncello).
In a large bowl, combine flours, powder, soda, and salt; set aside.
Combine buttermilk and sour cream. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture.
Spoon half of batter into prepared bundt pan. Spoon the filling on top of the batter, taking care not to go all the way to edge of batter and touch sides of pan. Spoon on rest of the batter and smooth the top. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes.
Remove from pan; cool on wire rack. Dust on confectioner’s sugar or a sugar glaze.