Preheat oven to 350 degrees F. In a medium bowl, combine flour, baking soda, powder, salt and cinnamon then whisk; set aside. In a small bowl melt 1 1/2 cups (1 1/2 sticks) butter. Transfer butter to large bowl fit with mixer and stir in brown sugar. Allow to cool for a few minutes. Meanwhile, grease a 9 x 13 baking dish with cooking spray; set aside. Stir in eggs on medium low and add the vanilla extract, beat for about 1-2 minutes. Slowly add in dry ingredient mixture on low and continue to mix until combined. Add chopped white chocolate and dried cranberries. Batter will be thick. Spread mixture into the baking pan, gently pressing down to spread. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool down for at least 1 hour.

To make the frosting, melt chocolate for 6 minutes on power level 4 in the microwave. Reserve about 1/2 cup white chocolate to make the drizzle topping. Transfer the rest to a medium bowl and combine with powdered sugar and cream cheese and stir well to combine. Mix in vanilla extract and half an orange, zested. Spread over cookie bars with spatula. Top with some dried cranberries. Place chocolate in a pastry bag or zip lock bag and cut the tip off. Drizzle over the top and top with the other half of the orange zest. Cut and serve. Cover and Refrigerate in between eating.