Preheat the oven to 350 degrees. Line a 15x10 inch metal pan with parchment paper or Release foil.
Beat the butter and sugar until creamy; add eggs and extract (I used vanilla) and beat until combined.
Add the flour, baking powder, and ginger and stir until mixed, then add the cranberries and chips, stirring just to blend and being careful not to over-mix.
Spread batter in prepared pan and bake 350 for 23-24 minutes or until the edges are light brown and a skewer inserted into the center comes out mostly clean. Let it cool completely.
Frosting: Beat cream cheese and butter until fluffy. Add extract and confectioner’s sugar and beat until frosting is fluffy and spreadable. Spread evenly over cooled bars.
Garnish: Use a zester to remove rind from an orange. Chop 1/3 cup Craisins coarsely. Sprinkle this garnish of orange zest and Craisins over frosted bars.
For the final topping, mix white chocolate and oil in a glass measuring cup. Microwave 50% power for 1 minute; stir. Repeat 1 more minute at 50% power; stir. Use a fork to drizzle the white chocolate in thin diagonal strips across the bars (I didn’t use fork).
Allow one hour for the white chocolate to set before cutting. **To make signature Starbuck triangles, cut jelly roll pan into 20 large squares