Preheat oven to 400°F. Lightly spray 13 x 9 in. baking pan with vegetable pan spray.
In large bowl, combine apples, cranberries, orange juice, zest and cinnamon. Spoon mixture evenly into baking pan. If desired, blend flour, sugar, butter and hazelnuts with pastry blender in medium bowl; evenly sprinkle over apples. Bake 45-50 minutes or until apples are tender and topping is golden brown. Remove from oven and cool slightly before serving.
While cobbler cools, unfold pastry sheets on lightly floured surface. Using pumpkin cutter, cut out 5-6 shapes. Cut out leaf shapes using medium Leaf Cut-Out; discard trimmings. Repeat with remaining pastry. Lightly brush cut-outs with beaten egg white. Place leaf cut-out at base of each stem. Press gently. Carefully transfer cut-outs to ungreased baking sheet. If desired, sprinkle with colored sugars. Bake 12-14 minutes until puffed and golden brown. Cool completely on cooling rack. Arrange on cobbler.
To serve, place warm cobbler in serving dish with vanilla ice cream, if desired.