1.In a small saucepan, combine cream and chopped chocolate; stir over low heat until smooth, stir in port and dried cranberries. Transfer to a small bowl, cover; refrigerate 3 hours or overnight.
2.Working with a quarter of the chocolate mixture at a time (keeping remainder refrigerated), roll rounded teaspoons into balls; place on tray. Freeze truffles until firm.
3.Working quickly, dip truffles in melted chocolate then roll gently in hands to coat evenly, return to tray; refrigerate until firm.