Preheat your oven to 350°F (175°C) and spray your mini loaf pan with vegetable cooking spray.

In a medium bowl, combine 1.5 cups of flour, 0.5 teaspoon of baking powder, and 0.25 teaspoon of kosher salt. Whisk together and set aside.

In another bowl, whisk together 3 eggs, 1 teaspoon of vanilla extract, 3 tablespoons of orange zest, and 0.25 cup of orange juice. Set this mixture aside.

Using an electric mixer, cream the room-temperature butter until smooth. Add 1.5 cups of granulated sugar, 0.5 cups of heavy cream, and 4 ounces of cream cheese, mixing until incorporated.

Slowly add the egg mixture to the butter mixture on low speed.

Gradually mix in half of the dry flour mixture.

Coat 1 cup of fresh cranberries and 0.5 cups of white chocolate chips in the remaining flour mixture and add them to the batter.

Pour the batter into prepared mini loaf pans, filling each about two-thirds full.

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

In a liquid measuring cup, melt the remaining 3 tablespoons of butter and mix in 0.33 cups of powdered sugar and 1 tablespoon of orange juice until smooth.

Drizzle the glaze over cooled loaves and zest an orange on top.