1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.

2. In a large bowl, whisk together melted butter and brown sugar until well combined.

3. Add the eggs and vanilla extract. Mix until smooth and glossy.

4. In a separate bowl, whisk together flour, baking powder, ground ginger, and salt.

5. Gradually stir the dry ingredients into the wet mixture just until combined.

6. Fold in the white chocolate chips and 1 cup of dried cranberries.

7. Spread the batter evenly into the prepared pan.

8. Bake for 20–25 minutes or until the edges are golden and a toothpick inserted comes out with moist crumbs.

9. Cool completely in the pan on a wire rack before frosting.

10. In a bowl, beat the softened cream cheese until fluffy.

11. Gradually add powdered sugar and beat until smooth.

12. Mix in the vanilla extract and orange zest until combined.

13. Spread the cream cheese frosting evenly over the cooled blondie base.

14. Sprinkle the remaining dried cranberries on top of the frosting.

15. Melt the white chocolate in 30-second intervals in the microwave, stirring between each, until smooth.

16. Drizzle the melted white chocolate over the bars.

17. Refrigerate for at least 1 hour before slicing into triangles or squares.