Preheat oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a large bowl, whisk together melted butter and brown sugar until smooth and glossy (about 1 minute).

Add eggs one at a time, whisking vigorously after each addition. Whisk in vanilla extract, ground ginger, orange zest, and sea salt.

Gently fold in the flour with a spatula just until barely combined. Fold in 3/4 cup chopped dried cranberries and 3/4 cup white chocolate chips.

Spread batter evenly into the prepared pan using an offset spatula (the batter will be thick). Bake at 350°F (175°C) for 18 to 22 minutes until edges are light golden brown and a toothpick inserted into center comes out clean or with a few moist crumbs.

Remove from oven and let the blondie slab cool completely in the pan on a wire rack for at least 1 hour.

Make frosting: In a medium bowl using an electric hand mixer, beat softened cream cheese and butter on medium speed until fluffy. Gradually beat in powdered sugar, orange zest, and orange juice until thick, velvety, and spreadable.

Spread the frosting smoothly over the cooled blondie base. Scatter the 1/3 cup finely chopped dried cranberries evenly over the frosting.

Melt remaining white chocolate chips with 1/2 tsp coconut oil in 20-second microwave bursts until silky smooth. Drizzle in delicate zigzag lines over the frosted bars.

Chill in the refrigerator for 30 minutes to set the frosting and chocolate drizzle. Use parchment handles to lift the slab onto a cutting board. Slice into squares, then cut diagonally into triangles, and serve!