• Preheat the oven to 350°F. Line a 9x9-inch pan with two crisscrossed strips of parchment paper, leaving overhang on all sides.
• In a medium bowl, whisk together the flour, baking powder, salt and ginger (if using). Set aside.
• In a large bowl, whisk the melted butter and brown sugar until glossy. Whisk in the egg, vanilla and orange zest until smooth.
• Stir the flour mixture into the butter mixture just until combined. Gently fold in the ½ cup dried cranberries and ⅔ cup white chocolate chips. The batter will be thick.
• Spread the batter evenly into the prepared pan, pressing it into the corners. Bake for 22–25 minutes, until the edges are golden, the top looks slightly wrinkled, and a toothpick in the center comes out with a few moist crumbs. Cool completely in the pan, about 1 hour.

For the Frosting:

• Melt the 1 cup white chocolate chips in the microwave at 50% power in 20-second bursts, stirring between each, until smooth. Let cool 5–10 minutes until just warm. In a large bowl, beat the cream cheese with a hand or stand mixer until smooth. Beat in the vanilla, orange juice and orange zest. Add the powdered sugar ½ cup at a time, scraping down the bowl. Beat in the cooled white chocolate until combined.
• Spread the frosting evenly over the completely cooled blondie. Sprinkle with the remaining ½ cup dried cranberries. Melt the white chocolate baking bar with the coconut oil (if using) and drizzle over the top.
• Refrigerate for at least 2 hours, until the frosting is set. Lift the bars out using the parchment. Cut into 9 squares, then cut each square diagonally into triangles, wiping the knife clean between cuts.