Preheat oven to 350F with the rack in the middle. Spray a 9-inch square baking pan (or a 10-inch round) with nonstick spray OR butter and flour it to prevent the cake from sticking.

To a large bowl, add 2 large eggs, 1 cup sugar, 2 tsp vanilla extract and whisk until combined. Add 1 cup all-purpose flour, ¼ tsp baking soda, ½ tsp baking powder, ½ - 1 tsp ground ginger and whisk just until incorporated. Next add ½ cup melted butter and ½ cup buttermilk or sour cream, whisking after each. Fold in 3/4 cup dried cranberries and ¾ cup white chocolate chips.

Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes OR until a toothpick inserted into the center comes out clean. Allow to cool.

In a bowl, whisk together 8 oz cream cheese, ½ cup powdered sugar, 1 tsp vanilla extract and ½ tsp orange extract or zest of ½ orangeuntil smooth.

Melt 2 Tbsp white chocolate chips in short bursts, stirring in between until no lumps, smooth and melted. Transfer to a ziplock bag and snip off the corner.