1. Pre-heat oven to 350°F and prepare cookie sheets with non-stick spray.
2. In a medium mixing bowl sift to combine flour, baking powder, salt and cinnamon. Set aside.
3. Melt the butter on the stove top on a medium heat setting, but do NOT boil.
4. Pour butter into a large mixing bowl and add the brown sugar. Combine and let sit until the mixture cools to room temperature (about 10 mins).
5. After sugar mixture is cooled beat in eggs, one at a time and then add vanilla and mix again.
6. Gradually add the flour mixture to the butter mixture and combine well, the batter will be thick.
7. Stir in the chopped white chocolate and chopped cranberries.
8. I make small cookies, about 1 tablespoon of batter for each cookie. Roll into a ball and place on cookie sheet about 2 inches apart.
9. Bake for 9 minutes.
10. Remove from oven and allow to cool on a wire rack.

For the Frosting

1. In a medium mixing bowl combine cream cheese, vanilla and powdered sugar and mix until creamy.
2. In a microwave safe bowl melt 6 oz of the white chocolate, stirring every 20 seconds until fully melted.
3. Pour in the cream cheese mixture and mix well, about 1 minute.
4. Fill a piping bag and set aside.

Assembly

1. Chop the cranberries into small pieces and set aside.
2. Once the cookies are cooled, put about a tablespoon of frosting onto the center of each cookie.
3. Evenly sprinkle the chopped cranberries onto the frosting of each cookie.
4. Melt the remaining white chocolate and drizzle thin lines of white chocolate on each cookie and ENJOY every bite!