Preheat oven to 350 (F) degrees. Grease a 9 x 13 pan then set aside (I also like to line the pan with parchment paper, leaving some hanging over the two long sides- this allows the bars to be pulled out of the pan after baking for easier cutting).

In a medium bowl add the flour, powdered ginger, salt, baking soda and baking powder. Set bowl aside.

In a large bowl, cream the butter and brown sugar until smooth. Add eggs, vanilla, and orange zest and mix well. Gradually add the flour mixture and blend until combined.

Stir in cranberries and white chocolate. Pour the batter into prepared pan and spread evenly.

Bake 25-30 minutes, until edges are light brown and a toothpick inserted in the center comes out clean.

Prepare frosting by beating the cream cheese and butter together until smooth. Add the powdered sugar, vanilla and orange extract. Beat about 1 minute until fully incorporated.

Assemble dessert by spreading the frosting onto the baked and cooled bars. Sprinkle additional cranberries on top. Drizzle melted white chocolate on top as desired.