Prepare the Ganache: In a heatproof bowl, combine the chopped white chocolate, unsalted butter, heavy cream, and a pinch of salt. Set the bowl over a pot of simmering water (double boiler method) and stir until the mixture is melted and smooth. Stir in the orange or vanilla extract, if using.

Incorporate the Cranberries : Remove the bowl from heat and gently fold in the finely chopped dried cranberries.

Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for 2–3 hours, or until the mixture is firm enough to handle.

Shape the Truffles: Scoop small portions of the mixture using a teaspoon or a small cookie scoop. Roll into bite-sized balls with your hands.

Coat with Pistachios: Roll each truffle in the finely chopped toasted pistachios until fully coated.

Finish with Powdered Sugar: Lightly dust the truffles with powdered sugar for a final touch.

Chill and Serve: Place the truffles on a parchment-lined tray and refrigerate for another 30 minutes to set. Serve chilled or at room temperature.