Adjust a rack to the lower third of oven. Preheat oven to 350°. Butter a 10-inch springform pan.

Bring 1½ cups water to a simmer; remove from heat and add the dried cranberries. Soak the berries until they are plump, about 15 to 20 minutes. Drain well. Peel, core, and slice the apples into ½-inch-thick wedges. Squeeze the lemon half over the apple slices, toss to coat, and set aside.

Cream the butter and ¾ cup sugar until light and fluffy. Add the eggs, flour and baking powder, and mix until well blended. Stir in the cranberries, reserving a handful to sprinkle on the top later. Spread the batter evenly in the prepared pan.

Combine the cinnamon with the 2 to 3 tablespoons sugar; add more cinnamon if desired.

Arrange the apple slices in concentric circles, pointed edges toward the center of the pan and the slices slightly overlapping one another. Work toward the center. Sprinkle with the cinnamon mixture and then with the reserved handful of cranberries.

Bake for about 40 to 50 minutes or until the cake is golden brown, the apples tender but not mushy, and a cake tester inserted in the center of the exposed cake comes out clean. Remove from the oven and set on a wire rack. Let cool, then refrigerate or freeze.

To serve, defrost if frozen. Preheat oven to 300° and warm the torte or serve at room temperature. Before serving, melt the jelly, and with a pastry brush, glaze the cake.