Make the Cake: Place the dried cranberries in a small saucepan and cover with water. Bring to a simmer over medium heat, then turn off the heat, cover, and let steep while you prepare the cake.
Preheat oven to 325 degrees F. Grease and flour a standard-size 12-cup Bundt pan.
Sift the cake flour, cinnamon and ginger into a large bowl; set aside.
Using an electric mixer, beat the cream cheese and butter on medium speed until combined and soft, about 2 minutes. Add the sugar continue to beat on medium speed, scraping the bowl once or twice, until the mixture is very light and fluffy, about 5 minutes. Add the eggs one at a time, beating until each one is completely incorporated before adding the next. Scrape down the sides of the bowl, reduce the speed to low, and gradually add the flour mixture until it has all been combined. Add the vanilla extract and salt and mix on low speed until incorporated, about 1 minute. Drain the cranberries and pat dry, then fold into the cake batter, along with the chopped pecans.
Spoon the batter into the prepared pan and gently spread to the edges of the pan in an even layer.
Bake for 1¼ to 1½ hours, or until a thin knife inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire cooling rack and allow to cool completely before frosting and serving.
Make the Frosting: Combine the brown sugar, butter and milk in a 2-quart saucepan over medium heat. Bring to a boil, whisking constantly. Boil for 1 minute, continuing to whisk constantly, then remove the pan from the heat and stir in the vanilla. Gradually whisk in the powdered sugar until it is completely incorporated and the frosting is smooth. Immediately pour the frosting over the cooled cake; it will set almost instantaneously. Leftovers can be wrapped in plastic wrap or placed in an airtight container and stored at room temperature for up to 4 days, or in the refrigerator for up to 1 week.