Set Up the Base: Add the chopped white chocolate to a heatproof bowl.

Heat the Cream: Warm the heavy cream in a small saucepan over low heat until it just starts to simmer. Take it off the heat and pour it over the white chocolate. Allow it to rest for 2 minutes to soften and melt.

Mix Ingredients: Stir the chocolate and cream mixture until smooth. Add the vanilla extract, chopped cranberries, and pistachios, mixing well to evenly distribute.

Chill: Cover the mixture and refrigerate for 1-2 hours or until firm enough to shape.

Shape Truffles: Scoop small portions of the mixture using a spoon or small cookie scoop, then roll them into balls with your hands.

Coat in Sugar: Roll each truffle in powdered sugar to coat evenly.

Serve or Store: Enjoy immediately or refrigerate in an airtight container for up to one week.