Roll out a can of crescent roll dough, make sure to seal any perforations. Set aside.

Melt 3 ounces of the white chocolate until smooth. Set aside.

In a large bowl, beat cream cheese until relatively smooth. Add powdered sugar and melted chocolate and beat on high speed until smooth. Add orange peel, extracts, ginger, cinnamon and salt and beat again to combine.

Using a spatula, spread the filling onto the dough in a smooth layer all the way out to the edges.

Top filling evenly with cranberries.

Roll dough tightly into a log, cover with plastic wrap and place in the fridge for at least an hour.

Preheat oven to 400° F. Prepare baking sheet with parchment paper or a silicone baking mat and set aside.

Remove roll from fridge and cut into 12 even slices. Evenly space each slice on the prepared baking sheet.

Add remaining cranberries to the top of each slice, pressing them into the strips of exposed filling.

Bake for 15 minutes, or until tops are golden brown.

Remove from oven and let set on pan for a couple minutes, then move to wire rack to cool completely.

Melt remaining white chocolate and drizzle over each slice. Serve and enjoy!