Line a cookie sheet with parchment paper; and prepare a space in your freezer for the cookie sheet.
Place the water and cranberries in a small saucepan and bring them to a simmer over medium heat.
Simmer for 3 minutes. Turn the heat off and add the goji berries, stirring them in.
Place a lid over the pot and allow the goji berries to steam and plump for 5 minutes.Remove the lid and allow the berry mixture to cool to room temperature.
Place all the filling ingredients into a food processor or high-powered blender: cooled berries, coconut butter and sweeteners. (If you use a blender, you will have to stop and start it more often to break the air bubble [with your spatula] that can form by the blade with thick mixtures. It will work; you just have to keep at it.) Puree the ingredients until you have a smooth mixture.
Place your mixing bowl or blender in the refrigerator for 15 minutes; then scoop the filling into rounded mounds on your lined cookie sheet.
Place the cookie sheet in the freezer while you make the chocolate coating.
Place all your chocolate coating ingredients in a small saucepan. Whisk them together well.
Place the pan over the lowest heat setting for up to 1 minute, whisking constantly, just to warm the ingredients and the pan briefly, until you see the stiff chocolate "loosen" and relax to a shiny, smooth, satiny finish. Remove it from the heat immediately and get ready to dip!
Using two forks, quickly dip each truffle ball into the chocolate, roll it around, and replace it on the cookie sheet. (If the chocolate starts getting too thick or cold, just put it over the low heat, whisking, very briefly again; and then resume the dipping.)
As the chocolate begins to dry on the top of each truffle, garnish it with either a sprinkling of sea salt or granulated sweetener or a goji berry.
When all the truffles are dipped, place them in the freezer. Wrap your truffles and store them either in the fridge or freezer.