Preheat the oven to 350 F. Line a 13-by-9-inch rimmed baking sheet with parchment paper.

Add the butter and brown sugar to the bowl of a stand mixer. Mix on low with the paddle attachment until creamed together. Add the vegan egg, orange extract, and vanilla extract and mix until well combined.

Add the flour, ginger, baking powder, and salt to a separate bowl and whisk to combine. Slowly add the flour mixture to the butter mixture in the stand mixer and continue to combine on low speed with the paddle attachment. Fold in the chips and cranberries until well combined. Do not overmix.

Transfer mixture to the prepared baking sheet and spread into an even layer. Bake for 18-22 minutes until golden brown on the edges. Remove from the oven and let cool. Cool completely before frosting. I like to remove it from the pan and cut off the crispy edges; the edges make great little snacks on their own! Afterward, you have the perfect rectangle for your cranberry bliss canvas. Set the cookie rectangle on a large cutting board.

Add the cream cheese, sugar, orange extract, and vanilla extract to the bowl of a stand mixer. Use a paddle attachment and mix on low until well combined.

Frost the cooled uncut rectangle with frosting and sprinkle with chopped cranberries.

Melt the chips in the microwave, heating for 30 seconds, stirring, and continuing at 30-second increments until all of the chocolate is melted. Add a dash of coconut oil, if desired, to thin the chocolate and make it easier to drizzle. It will also add a slight sheen.

Drizzle melted chocolate over the bars. Place the sheet pan into the refrigerator to let everything set for about an hour, until the drizzle on top seizes completely. Remove from the refrigerator and cut into 24 triangles.

Placed in a tightly sealed container and stored in the refrigerator, Cranberry Bliss Bars will keep for up to 1 week.