Preheat the oven to 180C/350F and grease and line a 9x11 inch pan. I think mine was 9x12, but it didn't make too much difference.

Place the flour, baking powder and ground cinnamon into a large bowl and briefly stir until combined.

Place the butter into a large heatproof dish and microwave in 30 second bursts until melted. Once melted, add in the light brown sugar and stir until you have a thick paste like consistency.

Leave the melted butter to cool for 5 minutes.

Add the vanilla extract and eggs to the melted butter mixture and stir until combined.

Tip the butter mixture into the flour mix and stir until just combined.

Add in the white chocolate chunks and dried cranberries and stir until they are evenly distributed.

Bake for 19-21 minutes, until the edges are golden brown and it looks slightly puffy.

Leave to cool in the pan completely.

Once cool, it's time to make the frosting! Place the cream cheese and icing sugar into a large bowl and beat on low in your stand mixer or with a hand mixer, once the sugar starts to incorporate you can turn the beater up (nobody wants to be covered in icing sugar!).

Add in the melted chocolate and orange zest. Beat on high until light and fluffy.

Tip onto the cooled bars and spread with a spatula or spoon until smooth and level.

Sprinkle the 1/2 cup of dried cranberries on top, then slice into 12-15 bars. I cut mine into thirds and then into triangles, but you can cut them however you like. Once cut, store in an airtight container, in the fridge for 2 days.