Spray or grease a 13x9-inch rimmed cookie sheet or brownie pan. Line with parchment paper, letting it hang over the long side of the pan so that you have a way to lift the bars out after baking. Dust the short sides of the pan with flour.

Beat together melted butter, brown sugar, orange extract, vanilla and salt over medium speed with an electric mixer until well combined. Add in eggs, one at a time, and beat until mixed well.

Add in ground ginger, baking powder, salt and flour, mixing until just blended.

Add white chocolate chips and dried cranberries; mix well. Spread evenly into the bottom of prepared pan.

Set aside to rest for 30 minutes. Preheat oven to 350 degrees.

Bake in preheated oven for 18-22 minutes until just set and golden brown at the edges. Don't overbake, or bars will get hard. Remove from the oven, and place the pan on a wire rack to cool. Allow bars to cool completely before topping with frosting.

To make the frosting, beat cream cheese, butter and confectioners' sugar together with an electric mixer until smooth and creamy. Add orange zest and vanilla, and mix well.

Top cooled bars with frosting. Sprinkle with chopped dried cranberries, and drizzle white chocolate over the top.

You can slice right away and enjoy, but the bars really benefit from resting in the refrigerator for at least an hour to help them set up before cutting. Loosen around the edges, and use the parchment paper to help lift the bars out of the pan. Cut into triangles, and enjoy!