In large microwave-safe bowl, combine white chocolate baking bar and 1/4 cup of the whipping cream. Microwave on HIGH for 1 minute; stir until smooth. If necessary, microwave an additional 10 to 20 seconds, stirring until smooth. Refrigerate 30 minutes or until cooled.
In small microwave-safe bowl, combine chocolate chips and 2 tablespoons of the whipping cream. Microwave on HIGH for 30 seconds. Stir until chocolate is melted. If necessary, microwave an additional 10 to 20 seconds or until melted. Spread chocolate mixture in bottom of pie crust. Refrigerate 30 minutes or until chocolate is set.
Beat remaining whipping cream until stiff peaks form. Fold 1 cup whipped cream into white chocolate mixture until blended. Fold remaining whipped cream and orange peel into mixture; blend well.
Spoon 1/3 of whipped cream mixture over chocolate mixture. Stir cranberry sauce to break up pieces; drop half of cranberry sauce by spoonfuls over whipped cream mixture. Pull knife through cranberry sauce and whipped cream to swirl. Repeat with another 1/3 of whipped cream mixture and remaining cranberry sauce. Spoon or pipe remaining 1/3 of whipped cream mixture around outside edge of pie. Refrigerate 6 hours or until firm. Store in refrigerator.