Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

In a stand mixer bowl with a paddle attachment or a large mixing bowl with an electric mixer, beat butter and brown sugar in a bowl until smooth. Add vanilla and eggs one at a time. Beat for another minute or two until the mixture is smooth.

In a separate bowl, whisk together flour with salt, ground ginger and baking powder. Add the mixture to the egg mixture in the bowl and mix just until well blended.

Add orange juice, chopped cranberries, orange zest and white chocolate chips and stir by hand to incorporate. The dough will be thick and sticky.

Scoop the dough onto the parchment-lined baking pan and use a spatula to spread it in a rectangle about 1/2 inch thick. Put in the oven and bake until dough is set and edges are just starting to barely brown, about 20 minutes.

Remove from the oven and cool on a wire rack for 15 minutes.

To make the Orange Vanilla Cream, beat the cream cheese with orange zest, orange juice, vanilla and powdered sugar until smooth, about 1 minute.

Spread the cake with cream and sprinkle with chopped cranberries.

To melt the white chocolate chips, put them in a heatproof bowl and place in the microwave on High for 20 seconds. Stir, and repeat the process of heating in 20 second increments and stirring until the white chocolate is fully melted.

Scoop the chocolate into a small zip-top baggie and cut a tiny piece off the corner. Use the baggie like a pastry bag to drizzle the melted chocolate back and forth over the cookie bar. Let the chocolate set for about 15 minutes.

Cut the cookie bar into 6 squares, then cut each square on the diagonal to make triangles. Makes 12 cookies.