Melt the Chocolate: Break the white chocolate into small pieces and place them in a heatproof bowl over simmering water, stirring for about 5-7 minutes until smooth and glossy.

Combine Ingredients: Remove from heat, stir in dried cranberries and chopped pecans, mixing for about 2-3 minutes until evenly coated.

Form the Clusters: Line a baking sheet with parchment paper and drop generous dollops of the mixture onto the sheet, forming clusters about 1-2 inches apart.

Chill to Set: Refrigerate for about 30 minutes until the clusters harden beautifully, feeling firm to the touch.

Serve or Store: Serve immediately or store in an airtight container in the refrigerator for up to one week.