Preheat oven to 350 degrees F. Spray a 13x9 inch baking dish with nonstick spray.
In a large bowl with a stand or hand mixer, mix melted butter and brown sugar - it should be the texture of wet sand. Add eggs, vanilla and orange extract. Beat well with an electric mixer.
In a medium bowl, whisk together flour, ginger, baking powder, salt and cinnamon.
Gradually add the dry mixture to wet mixture.
Put the white chocolate chips in a microwave-safe bowl and pop it in the microwave for 15-20 seconds, just enough to soften them but not enough to melt them. Stir the cranberries and white chocolate chips into the batter.
Spread the batter into the prepared pan. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Cool completely in pan on a wire rack.
White Chocolate Frosting Layer
While the bars are cooling... in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and grated orange peel.
Add ½ of the melted white chocolate and beat well. Taste it at this point - if you think you'd like it a little sweeter or a little more orange-y, add small amounts and keep tasting until it's what you want.
Frost bars with a spatula and sprinkle cranberries on top. Pour your remaining white chocolate into a piping bag (or a heavy-duty plastic baggie and cut off a little bit of the corner). You may need to reheat the white chocolate a little to get it fluid again. Drizzle remaining melted white chocolate on top. Let set and cool in fridge.
Once cooled, cut into 6 large squares, then cut each diagonally to form triangles. If you want smaller (read: more reasonably-sized) pieces, you can either cut each triangle in half again, or cut it into 9 large squares and cut those triangles in half to create 18 triangles.