In a large bowl combine the melted butter and both sugars, beat well. Beat in eggs, one at a time, then add vanilla.
In a separate bowl combine the flour, baking powder, salt and cinnamon; stir well to combine. Add flour mixture to butter mixture, whisking the two together *just until combined. Stir in cranberries and white chocolate (batter will be VERY thick).
Spread into prepared pie dish, smooth the top down with a rubber spatula, pressing the center down and the sides up.
Bake for 20 minutes, then cover the top with aluminum foil and bake for another 20-25 minutes, or until a toothpick inserted near the center comes out clean (the edges should be set but the center will still be quite soft). Cool on a wire rack until completely cooled (the center will firm up a lot during this time).
In a large bowl beat the cream cheese, confectioners' sugar and orange zest until smooth. Add half of the melted white chocolate; beat until completely combined.
Once the cookie cake has completely cooled, spread the frosting over the top. Sprinkle with cranberries and then drizzle the remaining white chocolate on top. Cut into pieces with a sharp knife. Store in the refrigerator until serving.