Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan. Lightly coat the pan with nonstick spray, then line it with parchment paper, allowing some excess to hang over the edges for easy removal.

In a medium saucepan, melt the unsalted butter over medium heat for about 3-5 minutes until golden brown and fragrant. Then allow the butter to cool for about 10 minutes.

In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined.

In a separate bowl, combine the cooled browned butter with the light brown sugar. Mix until smooth, then add the large eggs one at a time, whisking well after each addition. Stir in the vanilla extract and orange zest.

Gradually fold the dry flour mixture into the butter-sugar mixture until mostly incorporated, then fold in the dried cranberries and chopped white chocolate.

Pour the batter into the prepared baking pan, spreading it evenly. Bake for 18 to 22 minutes, or until the edges are lightly golden and the center is set. Allow to cool completely on a wire rack.

Beat the cream cheese with confectioners' sugar, then add the vanilla extract, orange juice, and zest. Mix until smooth and fluffy.

Once the bars have cooled completely, spread the cream cheese frosting evenly over the top. Sprinkle chopped dried cranberries and drizzle melted white chocolate over the top.

Refrigerate the frosted bars for at least 30 minutes to allow the frosting to set. Lift the bars out of the pan using the parchment overhang and slice them into squares.