In a large mixing bowl, cream together ¼ cup of softened butter and ¾ cup of granulated sugar until light and fluffy, about 3-4 minutes. Add in 2 large eggs one at a time, ensuring each is fully incorporated before the next.

In a separate bowl, sift together 1 cup of all-purpose flour, 1¼ teaspoons of baking powder, and a pinch of salt.

Gradually mix the dry ingredients into the butter mixture, alternating with ½ cup of milk and adding 2 teaspoons of vanilla extract.

Preheat your cake pop maker according to the manufacturer's instructions. Fill the cavities with the batter and bake for 3-4 minutes.

In a microwave-safe bowl, combine 3 cups of white chocolate chips and 1½ tablespoons of coconut oil. Heat until smooth and glossy.

Dip the tips of lollipop sticks into the melted chocolate, then insert them into each cooled cake ball.

Once cooled, dip each cake pop into the melted chocolate, swirling to coat evenly and sprinkle with cinnamon and chopped dried cranberries.