Chop the dried cranberries. Keep ready.
Sift the flour and matcha powder. Keep near.
Add the butter,sugar and vanilla to the bowl of your stand mixer(or use hand mixer). Cream them for 2 minutes until fluffy.
Add the sifted flour to the butter mixture.On stir mode, mix for 1- 2 minutes until you see a green dough is formed. Do not mix too much. Add the cranberries and heavy cream. Mix just until combined.
Dump the dough onto your work surface and gather together.The dough will be soft but not at all sticky. Divide into two and shape each half into a log.
Wrap the logs in a cling film and chill for at least 6 hours or overnight. You can freeze it as well.
Line a large cookie sheets with parchment. Or you can use two cookie sheets.
Unwrap the dough logs and using a sharp knife cut into rounds, about ⅓ inch thick.
Place the rounds on a cookie sheet 1 inch apart (they do not spread much) and refrigerate again for 10 minutes.Preheat oven to 350F.
Bake for 11-12 minutes till they are just beginning to brown. Pull the cookie sheet out and let cool for 10 minutess on the sheet itself before transferring to a rack. Cool completely.
While cookies are cooling, in a microwave safe bowl, add the white chocolate and heat at intervals of 30 seconds until smooth and completely melted.
Dip one half of a completely cooled shortbread in the melted chocolate and add sprinkles. Place on a parchment lined cookie sheet to dry.
Store in an air tight container for 2 weeks. Enjoy!