In a large bowl, cream the softened butter and granulated sugar together until the mixture is pale and fluffy, about 3 minutes.
Beat in the vanilla extract until fully incorporated.
Gradually add the flour and salt to the butter mixture, mixing on low speed until a soft dough forms.
Gently fold in the chopped dried cranberries using a spatula, ensuring they are evenly distributed throughout the dough.
Shape the dough into a flat disc, wrap it in plastic, and refrigerate for at least 30 minutes to firm up the butter.
Preheat your oven to 175 degrees Celsius and line your baking sheets with parchment paper.
On a lightly floured surface, roll the dough out to a thickness of approximately 5 millimeters.
Use your heart-shaped cutter to stamp out cookies and place them on the prepared baking sheets, leaving 2 centimeters of space between each.
Bake for 10 to 12 minutes, or until the edges are just barely golden.
Remove from the oven and allow the cookies to cool completely on a wire rack before decorating.
Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
Drizzle the melted white chocolate over the cooled cookies using a piping bag or a fork, allowing it to set before serving.