Adjust oven rack to middle position. Heat oven to 350 degrees.
Line a 9 by 13 inch baking pan with parchment paper and spray with cooking spray.
Brown the butter
In a light colored saucepan, melt butter over medium heat. As you continue heating the butter, it will begin to bubble and foam. Stir continuously, pushing the foam out of the way so that you can see the milk solids as they change color. When they turn a golden brown, turn off the heat and transfer the butter to a bowl so that it stops cooking. Let cool.
Combine flour, baking powder, and salt together in medium bowl.
Combine the cooled, melted butter (including the browned solids) and brown sugar together in medium bowl until combined. Add eggs, vanilla, and orange zest and mix well.
Using a rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and dried cranberries and turn batter into prepared pan, smoothing top with rubber spatula.
Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan.