Preheat the oven to 200 degrees . Line 3 baking sheets with wax paper. In a small bowl, microwave the white chocolate chips at high power, stirring every 20 seconds, until smooth, about 1 minute.
Working with 1 baking sheet at a time and rewarming the chocolate as needed, drop tablespoonfuls of melted chocolate onto the wax paper, staggering drops. Using the back of a spoon, spread the chocolate to make twenty four 2 1/2-inch circles. Before the chocolate sets, press a lollipop stick midway into the center of each circle. Decorate with the cranberries, raisins and pistachios. If the chocolate sets too fast, place the baking sheet in the heated oven for a few seconds.
Refrigerate the lollipops until hardened, 5 minutes. Serve at room temperature.