1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, cream together the room-temperature butter and powdered sugar until smooth and creamy. Then, mix in the vanilla and almond extracts. Gradually add the all-purpose flour and salt, mixing until a cohesive dough forms.

3. Gently fold in the chopped dried cranberries, pistachios, and orange zest (if using) until they are evenly distributed throughout the dough.

4. You can shape the Cranberry Pistachio Shortbread Cookies in a few different ways. Roll the dough into a log and slice it into rounds, or flatten the dough and use cookie cutters to create your desired shapes. Arrange the shaped cookies on the prepared baking sheet.

5. Bake the cookies for 15-20 minutes, or until the edges are lightly golden. Be careful not to overbake, as shortbread cookies can quickly go from perfectly crisp to dry and crumbly. Once baked, allow the cookies to cool completely on a wire rack.

6. In a small bowl, melt the chopped white chocolate with the coconut oil or butter, either in the microwave or over a double boiler. Use a spoon or a piping bag to drizzle the melted chocolate over the cooled cookies, creating a beautiful and indulgent finish.