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Line a baking sheet with parchment paper.
In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between, until smooth and fully melted.
Stir in the vanilla extract, dried cranberries, and chopped pecans into the melted chocolate.
Drop spoonfuls of the mixture onto the prepared baking sheet, forming small clusters.
Sprinkle a pinch of sea salt over each cluster for added flavor.
Refrigerate the clusters for at least 30 minutes, or until the chocolate has set.
Once set, store the clusters in an airtight container at room temperature or in the fridge.