• Preheat the oven to 350º. Line a 9 x 13 inch baking pan with parchment paper.
• Break up 6 ounces of white chocolate into pieces in a measuring cup and add 1 cup of butter. Microwave at 50% power for 2 minutes, stirring every 30 seconds until it has just melted. Allow to cool slightly.
• Add sugar and whisk until incorporated, then whisk in eggs and vanilla, whisking until it is smooth and well combined. Add the flour, baking powder and salt and whisk until combined. Fold in the dried cranberries. Pour into the prepared pan.
• Bake for 30 minutes until a toothpick comes out with just a few crumbs and the top is golden brown. Let it cool completely on a wire rack. Remove from the pan once it has cooled.

Frosting

• Break up 2 ounces of white chocolate in a measuring cup and microwave at 50% power for 2 minutes, stirring every 30 seconds until it has just melted. Allow to cool slightly.
• Add 1/2 cup of butter and 4 ounces of cream cheese to the bowl of a stand mixer and beat on medium-high until smooth, about 2 minutes. Reduce speed to low and add salt and gradually add powdered sugar. Once incorporated, add the cooled white chocolate and vanilla and increase the speed to medium-high. Beat until smooth and creamy, about 2 more minutes. Spread over the cooled bars and sprinkle with dried cranberries. Place in the freezer or refrigerator for about 15 minutes until the frosting has set.
• Add the remaining 2 ounces of white chocolate to a measuring cup and microwave at 50% power for 2 minutes until melted. Allow to cool. Add to a piping bag and pipe over the frosting. Refrigerate for a few minutes to allow the white chocolate to set. Cut into triangles or squares.