Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In a large bowl cream together the butter and sugar.  Add the eggs and vanilla and mix well.

Add the flour mixture to the butter mixture and mix until just combined.

Gently fold in the cranberries and pecans.

Shape the dough into a log that is 10 inches long by 4 inches wide and about ¾ of an inch thick.

Bake for 20 minutes.  Remove from oven and let cool for 10 minutes.

Using a serrated knife slice the biscotti into ½ inch wide
slices.  Turn the biscotti on their side and bake for an additional 20 minutes.

Remove from oven and put on a cooling rack. Cool completely.

Put the white chocolate in a heat safe bowl and microwave in 20 second increments, stirring after each heating, until melted.

Put the white chocolate in a zip top baggie, cut off the tip, and drizzle onto the biscotti.