1. Preheat oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch pan with parchment paper.
2. Mix wet ingredients: In a large bowl, whisk together melted butter and brown sugar until glossy. Add eggs and vanilla; whisk until smooth.
3. Add dry ingredients: Stir in flour, baking powder, and salt until just combined.
4. Fold in mix-ins: Add white chocolate (and cranberries or nuts if using).
5. Bake: Spread batter evenly into the pan. Bake for 25–30 minutes or until a toothpick inserted near the center comes out with just a few moist crumbs.
6. Cool completely before cutting or topping.
7. Once cooled, use a 2 ½-inch round cutter to cut out blondie rounds.

White chocolate ganache

1. Heat cream until steaming (not boiling).
2. Pour over white chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
3. Let cool until slightly thickened — spreadable but not runny.
4. Spread a thin layer of ganache over each blondie round. Chill 15–20 minutes to set before frosting.

Whipped Cream Cheese Frosting

1. Beat cream cheese and butter together until smooth.
2. Add icing sugar and vanilla; beat on medium until fluffy.
3. Gradually stream in the cold cream while whipping on high speed until the frosting becomes light and pipeable (stiff peaks).
4. Transfer to a piping bag fitted with a star or round tip. Pipe swirls or rosettes on top of each ganache-covered blondie round.

To Decorate

Top each blondie with a small cinnamon stick, a few cranberries, and a mint leaf for a festive touch.