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In a microwave-safe bowl, melt the white chocolate chips. Heat in 30-second intervals, stirring in between, until completely smooth and melted.
Once the white chocolate is melted, stir in the dried cranberries, chopped pecans, vanilla extract, and sea salt (if using) until everything is well coated.
Line a baking sheet with parchment paper. Using a spoon or a small cookie scoop, drop clusters of the mixture onto the prepared baking sheet. Space them out to allow for spreading.
Place the baking sheet in the refrigerator for about 30 minutes or until the clusters are set and firm.
Once set, remove the clusters from the parchment paper and store them in an airtight container at room temperature or in the refrigerator.