Make the cranberry bliss bars:

1. Preheat the oven to 350F. Prepare a 9x13-inch baking pan with cooking spray and line with parchment paper, leaving an overhang on 2 sides for easy removal.
2. In a medium to large sized mixing bowl, whisk together the flour, salt, baking powder, baking soda, ginger, and cinnamon, until well-combined. Set aside.
3. In a large mixing bowl, add the brown sugar, white sugar, and orange zest. Use your fingers to rub the orange zest together with the sugars. Next, add in the melted butter, eggs, vanilla, and orange extract (if using), until very smooth and well-combined.
4. Add the dry mixture into the wet, then stir until fully-combined.
5. Fold in the chocolate chips and dried cranberries.
6. Pour the batter into the prepared baking pan, then place into the oven to bake for 25-30 minutes. When done, allow to cool fully before frosting. Then, use the parchment paper overhang to carefully remove it and place on a wire rack.

Make the cream cheese frosting:

1. Add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and orange zest to a large mixing bowl. Using an electric hand mixer, beat the frosting together until smooth and well-combined.
2. Evenly spread the frosting over top of the cooled cookie bars.
3. In a small mixing bowl, add the white chocolate. Place into the microwave and heat in 30 second intervals, stirring in between, until full melted and smooth.
4. Sprinkle the frosted bars with chopped dried cranberries, and drizzle with melted white chocolate.
5. Place into the fridge for 30 minutes to 1 hour, until set. You can also sprinkle some extra orange zest, if desired.
6. Slice the bars into 8 rectangles by making one vertical slice in the middle lengthwise, and 1 horizontal slice in the middle crosswise. Then add 2 more slices crosswise above and below the center slice.  Slice each of those rectangles diagonally into triangles.