Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone baking mats and set aside.
In a large bowl, beat butter and sugar with an electric mixer until creamy. Add eggs, vanilla extract, and orange extract; beat until smooth.
In a medium sized bowl, whisk together the baking powder, salt, ground ginger and flour. Gradually add dry mixture to the butter mixture and beat over medium speed until fully incorporated.
Pour 1 cup of white chocolate chips and 3/4 cup chopped dried cranberries into the batter and stir with a spoon, or use your electric mixer to stir them in over low speed.
Form cookies into small balls about 2 Tablespoons each and and bake in the preheated oven until set, about 10-13 minutes.
Remove from oven and cool slightly. Transfer cookies to a wire rack to cool completely before topping.
To top the cookies, melt the white chocolate in the microwave according to package directions. Drizzle the white chocolate over the top of each cookie with a fork. I dip my fork into the chocolate then shake it gently over the top of the cookies to create little streaks. Immediately sprinkle the finely chopped dried cranberries over the wet chocolate, then drizzle another layer of chocolate over the top to help hold the cranberries in place.
Allow chocolate to dry, then store cookies in an airtight container. Enjoy!