Preheat your oven to 375°F (190°C) and line a 9×13 inch baking pan with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
Cut the cold cubed butter into the flour mixture using a pastry cutter or your hands until it resembles coarse crumbs.
Add the egg, milk, and vanilla extract to the mixture, stirring until just combined and crumbly.
Press two-thirds of the dough mixture into the bottom of the prepared pan, packing it down firmly.
In a separate medium bowl, toss the fresh cranberries with cornstarch, orange zest, and orange juice until evenly coated.
Spread the cranberry mixture evenly over the pressed bottom crust.
Crumble the remaining dough over the top of the fruit layer.
Bake for 45 minutes or until the top is golden brown and the cranberry juices are bubbling.
Allow the bars to cool completely in the pan before slicing into squares.