In a small bowl, combine dried cranberries with Grand Marnier. Heat in the microwave for about 30 seconds until warm and set aside to cool.

In a medium microwave-safe bowl, combine bittersweet chocolate, semi-sweet chocolate, and heavy cream. Heat at 50% power for 1-2 minutes, stirring every 30 seconds until smooth.

Fold in crushed Biscoff cookies and kosher salt into the melted chocolate ganache until evenly mixed. Add the cooled cranberry mixture and pistachios.

Scoop the chocolate mixture onto a large piece of parchment and roll it into a tight log shape. Twist the ends of the parchment to secure.

Refrigerate the Chocolate Salami for at least 3 hours until firm.

Before serving, dust the outside with confectioners' sugar, and slice into ½-inch thick pieces.