Get your Pistachio Cream HERE
Add the white chocolate to a heat safe bowl and melt over a double boiler while stirring until smooth.
Fold in the pistachio cream until completely incorporated, and then the nuts and dried cranberries.
Turn the chocolate mixture into a loaf pan lined with parchment and spread out evenly. I give the pan a few sharp raps on the counter to settle all the chocolate.
Let sit until completely hardened. I left mine overnight at room temperature, to speed things up you can also pop it in the fridge.
Use the parchment paper to lift out the fudge. Slice it into 2 inch chunks.