Step 1: Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting. Lightly grease the parchment paper.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground cloves. Set aside.
Step 3: In a large bowl, using an electric mixer, cream together the softened butter and packed light brown sugar until light and fluffy, about 2-3 minutes.
Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Step 5: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6: Gently fold in ½ cup of dried cranberries and the 6 oz of coarsely chopped white chocolate (or 8 oz chips) into the batter.
Step 7: Spread the batter evenly into the prepared baking pan. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake.
Step 8: Let the blondies cool completely in the pan on a wire rack before frosting. This is crucial for the frosting to set properly.
Step 9: While the blondies cool, prepare the frosting. In a medium bowl, beat the softened cream cheese until smooth. Gradually beat in the sifted powdered sugar until well combined. Stir in the grated orange zest.
Step 10: Gently fold in the 4 oz of melted white chocolate into the cream cheese mixture until fully incorporated and smooth.
Step 11: Once the blondies are completely cool, spread the cream cheese frosting evenly over the top.
Step 12: Sprinkle the ½ cup of coarsely chopped dried cranberries over the frosting. Chill the bars in the refrigerator for at least 1-2 hours before slicing and serving.