Begin by finely chopping the dried cranberries and pistachios, ensuring they are small enough to evenly distribute throughout the truffles. This will take about 5–10 minutes. Prepare a clean work surface and ensure all ingredients are at room temperature to help the melting chocolate blend smoothly.

In a double boiler, combine the high-quality white chocolate, heavy cream, and butter. Heat over medium-low for about 5–7 minutes, stirring constantly until the mixture is completely melted and smooth. The chocolate should be shiny and thick.

Once your chocolate mixture is silky and smooth, remove it from the heat. Stir in the finely chopped cranberries and pistachios, making sure they are well combined.

Transfer the mixture to a bowl and cover it with plastic wrap. Refrigerate for about 3 hours, or until firm to the touch.

Once the mixture is firm, take a small scoop and roll portions between your palms to create bite-sized balls, each about 1 inch in diameter.

Roll each truffle in powdered sugar and place the coated truffles on a parchment-lined tray to set at room temperature before serving or storing.