1. Line 2 large baking sheets with waxed paper.
2. Combine honey and cream in 2-quart saucepan. Cook over medium-low heat until bubbly. Add chips; cook, stirring, until chips are melted and mixture is smooth.
3. Combine remaining ingredients in large bowl. Pour cream mixture over sweetened dried cranberry mixture. Stir until mixed and coated. Drop by heaping tablespoonfuls onto waxed paper. Let stand until completely set. Store loosely covered.
Makes 30 cookies.