Cream the butter and sugar together.
Mix flour with the cranberries and pecans.
Combine all the ingredients together to make a dough, adding a little milk if necessary.
Form the dough into a cylinder, wrap in clingfilm and chill for 1 hour.
Carefully slice into 12 rounds and place on a baking sheet.
Press pieces of chocolate into the shortbread.
Bake at 180 C, Gas Mark 5 for 12 minutes.
Cool for a few minutes on the trays and then transfer to a rack.