Step 1: Prepare the Ganache
1. Heat Cream: In a small saucepan over medium heat, bring the heavy cream to a gentle simmer. Do not let it boil.
2. Melt Chocolate: Place the chopped white chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to soften.
3. Stir: After resting, stir the mixture until smooth and fully combined. If needed, you can microwave it in short bursts (10-15 seconds) to ensure the chocolate melts completely.
4. Add Ingredients: Stir in the chopped cranberries, pistachios, vanilla extract, and a pinch of salt until well combined.

Step 2: Chill the Mixture
1. Cool Down: Cover the bowl with plastic wrap and refrigerate the ganache for about 1-2 hours, or until it is firm enough to scoop.

Step 3: Shape the Truffles
1. Scoop and Roll: Once the ganache is firm, use a small cookie scoop or your hands to scoop out portions of the mixture. Roll them into balls about 1 inch in diameter.
2. Coat with Pistachios: Roll each truffle in the finely chopped pistachios to coat evenly. For an extra touch, you can also roll some in powdered sugar.

Step 4: Chill and Serve
1. Final Chill: Place the coated truffles on a parchment-lined baking sheet and refrigerate for another 30 minutes to set.
2. Serve: Once set, serve the truffles chilled or at room temperature. They can be stored in an airtight container in the refrigerator for up to a week.