Line a baking sheet with parchment paper and set aside.

In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between, until smooth. This usually takes about 1-2 minutes.

Once melted, stir in the vanilla extract and salt until well combined.

Gently fold in the dried cranberries and chopped pecans until evenly coated with the white chocolate.

Using a tablespoon, drop clusters of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.

Refrigerate the clusters for at least 30 minutes or until the chocolate is set.

Once set, remove the clusters from the parchment paper and store them in an airtight container at room temperature or in the refrigerator.