Spray a 13 x 9-inch baking dish with cooking spray and line the bottom with parchment paper.
BLONDIES: In a microwave, melt butter; stir in brown sugar. Transfer to a large bowl; cool to room temperature. Add eggs and vanilla; beat until smooth and creamy.
In a separate bowl, combine the flour, baking powder, salt and cinnamon; gradually add to the butter mixture, beat until combined. Stir in cranberries and white chocolate (batter will be thick).
Pour batter into the prepared dish and bake at 350 degrees for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not over bake). Cool on a wire rack.
FROSTING: In a large bowl, beat the cream cheese, confectioners' sugar and orange peel until blended. Gradually add 3 ounces of the melted white chocolate; beat until blended.
Remove cooled blondies from the baking dish. Spread frosting over the blondies. Sprinkle with cranberries. Drizzle with remaining 3 ounces of melted white chocolate. Cut into 24 triangles. Store blondies in the refrigerator.