Preheat the oven to 325° and line a 9x9 pan with parchment paper. Set aside.
In a large bowl, cream the ghee and coconut sugar together until well mixed. Add in the egg and stir again. Add in the almond flour, gelatin, ginger, salt, and vanilla and mix until well combined and no dry spots remain. Fold in the cranberries and scoop into the prepared pan and bake 22-25 minutes, until the edges are light brown.
While the bars bake, make the cheesecake topping. Soak the cashews for 8 hours in cold water or hot water for 1 hour, changing water 1-2 times to keep it hot. Once soaked, drain the cashews and add them to a high powdered blender or food processor. Add in the maple syrup, coconut oil, orange juice, salt, and vanilla and blend until completely smooth. Pour into a bowl until needed.
Once the bars have fully cooled, top with the cheesecake frosting. Spread evenly on the bars and sprinkle the dried cranberries on them. Place in the fridge for at least 4 hours to chill. Top with the melted coconut butter if desired.
To cut bars into triangles, cut them 3x3 (into 9 squares) and then each square in half, corner to corner, into a triangle.