Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.

Beat in the egg, vanilla extract, and orange zest until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, and salt.

With the mixer on low, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Gently fold in the white chocolate chips and 1 cup of dried cranberries.

Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and beat until combined. Mix in the melted white chocolate and vanilla extract until smooth and creamy.

Once the cookies are completely cool, spread a layer of frosting on each one. Sprinkle the finely chopped dried cranberries over the top. For an extra touch, drizzle with more melted white chocolate if desired.