Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray. Set aside.
Blondie: Place melted butter in a large bowl with brown sugar. Mix together and let cool until room temperature, about 15 minutes. Ladle butter/sugar mixture into stand mixer bowl with paddle attachment.
Add eggs and vanilla, mix until incorporated.
In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Slowly add the dry ingredients into the wet. Mixing until just incorporated.
Stir in cranberries and white chocolate. The batter will be thick, that is ok.
Spread batter mixture into prepared baking dish. Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean. (Make sure not to over bake. You don't want dry blondie bars.)
Place on a wire rack and cool completely.
Frosting: In your stand mixer or hand mixer, whisk together the cream cheese and powdered sugar until well blended. Add the half of the melted white chocolate and whisk until incorporated.
Spread evenly over blondies. Sprinkle with cranberries and drizzle remaining white chocolate.
Refrigerate bars until set, then cut into triangles. Store in the refrigerator until ready to serve. Will keep for 2-4 days in the fridge. Enjoy!