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Preheat oven to 350˚F and line a 9x13” baking dish with parchment paper.
Add butter to a small pot and melt over low heat. Whisk together brown sugar and melted butter in a large bowl.
Add in the eggs, orange zest and vanilla and whisk until smooth.
In a separate bowl, whisk together the ginger, baking powder, salt and flour. Add the dry mixture to the wet mixture, mixing just until combined, then stir in the white chocolate and cranberries.
Spread the dough into the prepared pan in an even layer and bake for 22-24 mins, until light golden brown around the edges. (Don’t over-bake! They should still be fairly pale on top.)
Add the cream cheese to a mixing bowl and beat for 1 minute. Add in the powdered sugar and vanilla and beat until smooth. Add additional powdered sugar as desired for consistency – I like mine with 1 ½ cups, but it will be a little thinner than the Starbucks version.
Spread the frosting on top of the cooled bars, then top with chopped cranberries and drizzle with white chocolate. Slice into triangles and enjoy! Store in the refrigerator.