Preheat the oven to 350 degrees F and generously mist a 10-cup Bundt pan with nonstick spray.  

Place the butter and Philadelphia Cream Cheese in a large mixing bowl, mixing together until smooth and well-blended.  

Add the sugar and whip on medium-high speed until very pale and fluffy (about 5 minutes).  

Add the eggs, one at a time, scraping the sides and bottom of the bowl with a silicone spatula after each addition.  

Stir in the orange juice, zest, and vanilla.  

Add the flour, 1 ½ cups at a time.  

When all the flour has been incorporated, stir in the salt, ginger, and cloves.

Transfer the batter to the prepared Bundt.  

Bake for 70 to 80 minutes*, or until a bamboo skewer inserted in the thickest part of the cake comes out clean or with a few moist crumbs.  

Cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.

Dust with powdered sugar, and fill the center of the Bundt with sugared cranberries, for garnish.

Place the water and ½ cup sugar in a medium pot, and place over medium-low heat.  

Bring to a low simmer, stirring, just until the sugar is completely dissolved.  

Remove from heat and cool for 15 minutes.  

Toss the cranberries in the simple syrup, to coat.  

Drain the cranberries, and spread in single layer on a wire rack.  

Allow to dry for about 8 hours, or until no longer wet but sticky to the touch.  

Roll in remaining granulated sugar to coat (you may have some sugar left over).

Sugared cranberries can be stored in the refrigerator, in an airtight container, for up to a week.