In a large mixing bowl, mix heavy cream on high for one minute until fluffy.
On medium speed, add powdered sugar and mix until blended. Add cream cheese, vanilla and cinnamon to whipped cream and mix continue to mix until well blended. Stir in white chocolate chips and 1/4 cup of dried cranberries into cheese mixture.
Put cream cheese mixture into a plastic zipper bag, seal closed. Refrigerate for one hour, if the cream cheese mixture is too soft. It will be easier to fill the shells if it is firm. Cut the tip of the bag to a one inch hole .
Fill cannoli shells liberally with cream cheese mixture.
Add dried cranberries bits to the ends of each cannoli and dust with powdered sugar. Refrigerate for 4 hours before serving.
NOTE: Nutrition label is an estimate and may vary.Refrigerate for 2-4 hours before serving. If using large cannoli shells, you'll need 4 hours.