Place goat cheese, cream cheese, honey and cinnamon into a large mixing bowl. Use an electric mixer to fully combine ingredients until smooth. Add 1/2 cup of chopped pecans (reserve the rest for later). Stir the pecans into cheese mixture until combined. NOTE: I "dry-toasted" the pecans in a skillet (no oil, etc.), stirring for a few minutes to slightly toast them before using them in this recipe. I then let the pecans cool before adding them to the cheese mixture. THIS STEP IS COMPLETELY OPTIONAL (but good!).
Place a sheet of parchment paper on kitchen counter. Put remaining cup of chopped pecans, dried cranberries and chopped fresh parsley on the paper. Gently combine pecans, cranberries and parsley. Spread them out on the parchment paper.
Place a scoop (using cookie scoop or Tablespoon) of the goat cheese mixture on top of the cranberry/pecan/parsley mixture. Make sure the cheese mixture is rounded into a ball. Roll it around in the topping, until the cheese ball is covered on all sides. When done, place the cranberry pecan goat cheese ball on a large plate or platter. Repeat process (one at a time) until all the goat cheese mixture is gone.
The cheese balls will need to be refrigerated, for peak flavor and texture. They will firm up as they chill. They are at their best, when served cold, right from the refrigerator! You can make these appetizers up to 3 days in advance, which is a great timesaver! They need to be stored in the refrigerator in a sealed, airtight container. Serve as is, or gently insert a stick pretzel into the top of the cheese ball right before serving. Enjoy!
Cranberry Pecan Goat Cheese Bites https://www.thegratefulgirlcooks.com/cranberry-pecan-goat-cheese-bites/