Line 13"x9" baking dish with parchment paper or aluminum foil. Set aside.
Melt butter in a microwave safe dish. Pour into a mixing bowl of your stand mixer. Add brown sugar and stir until combined. Let cool to room temperature.
Add eggs and vanilla and beat until combined.
In a medium mixing bowl, whisk together dry ingredients ( flour, baking powder, salt, cinnamon and cloves ). With the mixer on low, gradually add the dry ingredients. When there are still few flour lumps in the batter, add cranberries, white chocolate and coconut. Fold in. Spread the batter in prepared dish. Bake in 350 degree F oven for 18 to 20 minutes. Cool completely.
Meanwhile, melt white chocolate with coconut oil. Stir until smooth.
For the frosting: beat cream cheese until smooth, add powdered sugar and beat until fluffy. Add half of the melted chocolate and beat to combine. Stir in half of the coconut. Spread over cooled blondies. Sprinkle with cranberries and remaining coconut. Drizzle the remaining chocolate over the frosting. Cut into triangles. Store in refrigerator.
Notes
It is best to underbake the blondie base, as even few more minutes in the oven can result in a tough bar. As soon as you see the edges set, pull them out and let cool completely on the counter. They will set. The addition of coconut and coconut oil is optional, yet recommended. The original Starbucks recipe doesn't include it.