Finely chop cranberries and pistachios. Set aside in separate bowls.

In a double boiler, combine white chocolate, heavy cream, and butter. Stir constantly over simmering water until melted and smooth, about 5-7 minutes.

Remove from heat and stir in chopped cranberries and pistachios until evenly distributed.

Transfer to a shallow container, smooth the top, and refrigerate for 2-3 hours until firm.

Form the mixture into 1-inch balls and place on a parchment-lined baking sheet.

Roll each truffle in powdered sugar or coconut flakes for coating.

Serve on a platter and store leftovers in an airtight container in the fridge.