Heat the coconut oil in a large skillet over medium heat. Cook the onion until translucent, then add in the meat, ginger, oregano, turmeric, and cinnamon.
Cook, stirring, until the meat is no longer pink. Add the cranberries and lime juice and cook, stirring, another 3-5 minutes. Season to taste with salt and pepper.
Remove from heat and allow to cool.
Preheat the oven to 350F.
Lay a grape leaf flat on a plate or cutting board and spoon about 1-2 tablespoons of the meat mixture down the center, following the line of the stem. Fold the bottom half of the leaf up on top of the meat, then fold in each of the sides to make a wrap. Fold the top part (with the stem) down and then place the dolmas seam-side-down in a large baking dish side-by-side.
Repeat until all the filling is gone.
Pour the water and lemon juice on top, cover with foil, and then bake 30-45 minutes or until the water has evaporated. Serve hot.