In a double boiler or bain marie, add some water to the bottom and put to simmer. In the bowl over, add the cacao butter and melt, stirring.
Once the cacao butter is completely melted, take the bowl off the heat and onto the counter. Add the coconut butter, coconut cream, matcha, stevia and cashew butter. Mix everything together until smooth and creamy.
Line any bowl or baking pan with parchment paper and pour the fudge inside. Sprinkle the extra matcha over and scatter the chopped pistachios and cranberries over. Place in the fridge to cool for 4ish hours or overnight.
You can use almond butter instead of cashew butter for a lower carb count, but the taste will be slightly different and they won't be as green.