1. Fill the bottom pan of a double boiler about half full of water. Put the white morsels in the top of the double boiler and place over medium heat. If you are using a stainless steel bowl over hot water, then fill your saucepan about half full of water and bring to a simmer.

2. Remove pan from heat as soon as it reaches a gentle simmer. Stir the white morsels until they have all melted.

3.  Add the dried cranberries to the melted white morsels.

4.   Stir in the dried cranberries until evenly coated.

5. Drop the mixture by heaping teaspoons onto a cookie sheet lined with wax paper. Repeat until all of the cranberry mixture has been used.

6. Feel free to place the candy in a freezer for 5 to 10 minutes to speed up the hardening process if you like.

Using a candy mold:

1. Using the candy molds is fairly easy.  The detailed instructions above explain how to use a Cherry Flip Chocolate Mold or a Peanut Butter Cup mold. 

2. Fill each cavity in a mold with the melted white morsel/cranberry mixture from above. Gently press the mixture into the cavities of the mold to help remove any air pockets. Make the top of the filling as flat as possible.
   

3. Place the mold in the freezer for 10 to 15 minutes or until the candy has hardened. Flip the mold over onto a cookie sheet lined with wax paper to remove all of the candy.

4. Trim the edge of each piece of candy with a paring knife to remove any rough edges.
   

5. You can serve the cranberry clusters as is or wrap in colored foil.