White Chocolate Raspberry Blondies

3/4 c. butter, cubed
1 1/2 c. packed light brown sugar
2 eggs
3/4 t. vanilla extract
2 1/4 c. all-purpose flour
1 1/2 t. baking powder
1/4 t. salt
1/8 t. ground cinnamon
1/2 c. dried raspberries or cranberries
6 oz. white baking chips

Frosting:
8 oz. cream cheese, softened
1 c. confectioners' sugar
1 T. grated orange peel, optional
6 oz. white baking chocolate, melted
1/2 c. dried raspberries or cranberries, chopped

In microwave-safe bowl, melt butter; stir in brown sugar.  Transfer to a large bowl; cool to room temperature.  Beat in the eggs and vanilla.  Combine the flour, baking powder, salt and cinnamon; gradually add to butter mixture.  Stir in raspberries and chopped chocolate (batter will be thick).  Spread into a greased 9x13 baking dish.  Bake at 350 degrees for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not over bake).  Cool on a wire rack.  For frosting, in a large bowl, beat the cream cheese, confectioners' sugar and orange peel if desired until blended.  Gradually add half of the melted chocolate; beat until blended. Frost brownies.  Sprinkle with raspberries.  Drizzle with remaining melted chocolate.  Cut into small bars.  Store in refrigerator.