Roasted Sweet Potatoes with Cinnamon Pecan Crunch

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3/4 cup firmly packed brown sugar, divided

2 tablespoons orange juice

2 teaspoons McCormick® Pure Vanilla Extract

1 1/2 teaspoons McCormick® Cinnamon, Ground, divided

1 1/2 teaspoons McCormick® Ginger, Ground, divided

1/2 teaspoon salt

3 pounds sweet potatoes, peeled and cut into 1-inch chunks

1 cup dried cranberries

6 tablespoons butter, cut up, divided

1/2 cup flour

1 cup chopped pecans