In a medium bowl, combine the goat cheese, honey, lavender buds, and lemon zest. Mix thoroughly until well combined and smooth.
Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up slightly.
In a shallow dish, mix the finely chopped pistachios and cranberries.
After chilling, use a small ice cream scoop or spoon to portion out approximately 10g of the goat cheese mixture for each truffle.
Roll each portion into a ball using your hands. If the mixture becomes too soft, return it to the refrigerator for 10 minutes before continuing.
Roll each cheese ball in the pistachio-cranberry mixture, pressing gently to ensure the coating adheres well.
Place the coated truffles on a parchment-lined baking sheet and refrigerate for at least 30 minutes before serving.
To serve, arrange the truffles on a platter. For best flavor, let them sit at room temperature for 10-15 minutes before eating.
