Preheat your oven to 375 degrees Fahrenheit. Prepare an 8×8-inch baking pan by lining it with parchment, leaving a 1-inch overhang on two sides. Spray the parchment with pan spray to prevent sticking.
In a large bowl, whisk together ½ cup light brown sugar, 1 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt. Stir in ½ cup unsalted butter and mix until combined.
Press about two-thirds to half of the dough evenly into the bottom of the pan for the crust.
Create the filling by mashing 1 (14-ounce) canned cranberry sauce, 1 tablespoon orange zest, 2 teaspoons lemon zest, and 2 tablespoons fresh orange juice together. Spread the filling over the crust.
Crumble the remaining dough evenly over the top of the filling and bake for 22-25 minutes, until the top crust is light golden brown.
Let cool for 45-60 minutes before lifting out from the pan and cutting into bars.
