Preheat your oven to 350°F and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.

Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

Melt butter in a large bowl and let it cool for 5 minutes.

Stir brown sugar into the melted butter until smooth and combined.

Add eggs and vanilla extract to the butter mixture and beat until light and fluffy.

Add the dry ingredients to the wet ingredients and stir gently until just combined.

Fold in orange zest, dried cranberries, and ½ cup of white chocolate chips.

Spread batter evenly into the prepared pan.

Bake for 25 to 30 minutes until edges are golden brown and a toothpick comes out clean.

Let the bars cool completely in the pan for about 2 hours.

Beat softened cream cheese and ¼ cup butter together until smooth.

Add powdered sugar and vanilla extract to the cream cheese mixture and beat until fluffy.

Spread the frosting evenly over the cooled bars.

Melt the remaining ½ cup white chocolate chips in 15-second intervals, stirring between each one.

Drizzle melted white chocolate over the frosted bars.

Sprinkle additional dried cranberries on top while the chocolate is still wet.

Refrigerate for at least 30 minutes to set the frosting and chocolate.

Lift bars from the pan using the parchment overhang and cut into 24 squares.