Preheat oven to 350 degrees F.  Spray a 9 x 13-inch pan with nonstick spray.  Then line it with parchment paper, allowing the edges to overhang the long sides of the pan.  This will allow you to easily remove the bars from the pan to cut.  Set aside.

To Make Blondie Brownies:

In a large bowl, using a standing or hand-held mixer, cream butter and sugars until light and fluffy.  Beat in eggs, vanilla and orange zest until just combined.  Add flour, baking powder, salt, and ginger.  Blend until just combined.  Stir in dried cranberries and white chocolate chips until evenly blended.  Pour into the prepared pan.  Spread evenly and bake for 25-28 minutes or until edges are a light golden brown.  (Overbaking the brownies will result in dry bars.)  Remove pan from the oven and allow the bars to cool completely on a wire rack.

To Make Cream Cheese Frosting & Topping:

Beat the cream cheese, butter, powdered sugar and orange extract together until smooth.  If needed, add 1 tsp. milk to make frosting spreadable.  Spread frosting evenly over cooled bars.

Combine white chocolate chips and vegetable oil in a small microwaveable bowl.  Microwave for 1 minute.  Stir.  Microwave for 30 seconds more, or until white chocolate is completely melted and smooth.  Drizzle melted chocolate over the cream cheese frosting with a spatula or fork.  Toss chopped dried cranberries and orange zest together and sprinkle evenly over the bars.  Allow white chocolate to set before cutting bars into squares.   Store bars in a tightly sealed container in the refrigerator for up to 5 days.