Preheat the oven to 350°F (180°C). Line an 8 x 8–inch (20 x 20–cm)
baking pan with parchment paper.
In a saucepan on the stovetop over medium heat, warm the dates,
vegan butter and brown sugar, constantly stirring until the dates are
mostly dissolved. Add the miso paste and blend the mixture with an
immersion blender until everything is smooth. Let the mixture cool
for 5 minutes.
In a bowl, whisk together the flour, cinnamon, ginger, cardamom,
baking soda and salt
Combine wet ingredients with the dry ingredients and mix with a wooden spoon, spatula or with your hands until the cookie dough is smooth.
Press the dough evenly into the prepared baking pan and bake it for 15 minutes. Let the cookie cool in the pan completely before removing it.
In a bowl, mix together the vegan whipped cream, vegan cream cheese
and sweetened cranberry jam with a spoon until they are smooth.
Spread the frosting on top of the gingerbread and cut it into squares
or bars. Decorate the bars with cranberries.
Store the bars in an airtight container in the refrigerator for up
to 6 days.