Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
Whisk the melted butter with the brown sweetener, then whisk in the eggs, vanilla and orange zest until smooth.
Add the almond flour, coconut flour, baking powder, ginger and salt and stir until combined. Fold in 1/3 cup of the dried cranberries and 1/3 cup white chocolate chips.
Spread the batter in the pan and bake for 22 to 26 minutes, until golden and set in the center. Cool completely in the pan.
Beat the cream cheese, softened butter, powdered erythritol, vanilla and orange zest until fluffy. Spread evenly over the cooled blondie base.
Sprinkle the remaining cranberries over the frosting. Melt the white chocolate chips for the drizzle with the coconut oil in 20-second bursts, stir until smooth and drizzle over the top.
Chill for 30 minutes to set. Lift out, slice into 8 rectangles, then halve each one diagonally to make 16 triangles.