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Melt the chocolate, cream and butter on a very low heat in a pot on the hob or in a dish in the microwave. Keep a close eye on it, stir often so the chocolate doesn't burn.
Crush the digestives in a bag with a rolling pin or in a processor. They need to be fairly fine and crumbly with some chunks.
Once melted, take the chocolate off the heat and stir through the crushed biscuits, pistachios and dried cranberries.
Leave the mix to cool for 5 minutes.
Put 2 layers of clingfilm on the worktop, have them overlapping.
Divide the mix evenly in 2.
Scoop half onto the clingfilm, make it into a sausage shape. Roll up the mix, securing the ends to make a tight sausage shape - it can be long and thin or short and thick.
Wrap in tinfoil like a Christmas cracker. Repeat - then chill the salami in the fridge overnight.
The next day unwrap them, dust in icing sugar and tie the string around it to make it look just like a salami.
Put it in a cellophane bag, remove the air and tie a ribbon on it.