Preheat the oven to 350 degrees. Line a 9×13-inch baking dish with parchment paper. This is important- feel free to use non-stick spray, but mine got stuck in the pan with just non-stick spray.
In a bowl, mix brown sugar and butter. Let it cool to room temperature.
Once cooled, beat in the eggs and vanilla.
Gradually add the flour, salt, cinnamon and baking powder to the sugar mixture
Stir in the cranberries and chocolate
Spread the batter into your pan. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely in the pan or on a cookie rack.
To make the topping: Beat the cream cheese and powdered sugar until combined.
Slowly add half of the melted white chocolate and beat until blended.
Spread this mixture onto your baked first layer.
Sprinkle with chopped cranberries and drizzle with remaining melted white chocolate by putting chocolate into a ziplock bag and snipping the corner off-squeeze and drizzle evenly.
Let the topping set in the refrigerator, then cut into bars- square or triangle shaped (like Starbucks!).
Store in the refrigerator until ready to serve, up to 5 days.