Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides for easy removal. Lightly spray the parchment with nonstick spray.

In a large mixing bowl, whisk together the melted, slightly cooled butter, packed light brown sugar, and granulated sugar until smooth and glossy, about 1 minute by hand.

Whisk in the eggs one at a time, mixing well after each addition. Add the vanilla extract and orange zest (if using) and whisk again until combined.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula or wooden spoon just until no visible streaks of flour remain. Do not overmix.

Fold in the white chocolate chips (or chopped white chocolate) and chopped dried cranberries until evenly distributed. The batter will be thick, more like cookie dough than cake batter.

Scrape the batter into the prepared pan and spread into an even layer. Bake for 22–28 minutes, or until the top is lightly golden and a toothpick inserted near the center comes out mostly clean with a few moist crumbs. Place the pan on a wire rack and let the bars cool completely in the pan, 60–90 minutes.

Once the bars are completely cool, beat the softened cream cheese and softened butter together in a medium bowl with a hand mixer (or stand mixer) until smooth and creamy, about 2 minutes.

Add 2 cups of sifted powdered sugar, vanilla extract, a pinch of salt, and 1 teaspoon of orange juice or milk. Beat on low at first, then increase to medium until smooth and fluffy. If you prefer thicker frosting, add additional powdered sugar 1/4 cup at a time. If too thick, add another small splash of orange juice or milk. Aim for a soft, spreadable consistency that is not runny.

Lift the cooled blondie slab out of the pan using the parchment overhang and place it on a cutting board. Spread the cream cheese frosting evenly over the surface, right to the edges.

Sprinkle the chopped dried cranberries evenly over the frosting and gently press so they adhere. Melt the white chocolate for drizzling in a microwave-safe bowl in 15–20 second bursts, stirring between each, until smooth. Drizzle the melted white chocolate over the top in zig-zag lines with a spoon or by piping from a small bag with the corner snipped. Let the topping set for 15–20 minutes at room temperature or chill for about 10 minutes to firm the drizzle.

For a classic coffee shop look, cut the slab into rectangles and then cut each rectangle diagonally into triangles. Wipe the knife with a warm, damp cloth between cuts for clean slices. Serve slightly cool or at room temperature.

Store frosted bars in an airtight container in the refrigerator for up to 5 days, with parchment or wax paper between layers if stacking. For best texture, let them sit at room temperature for 15–20 minutes before serving. To freeze, freeze individual bars on a baking sheet until firm, then transfer to an airtight container or freezer bag with parchment between layers. Freeze for up to 2 months and thaw in the refrigerator, then bring to room temperature before serving.