In a big mixing bowl, blend the goat cheese, cream cheese, cinnamon, and honey until the mixture is fluffy and smooth. Then gently fold in 1/2 cup of the chopped pecans. Set this lovely mixture aside.

Next, lay out some parchment paper on your countertop. In the center, mix together the remaining pecans, dried cranberries, and parsley.

Using a large cookie scoop, take a scoop of the cheese filling and roll it around in the cranberry-pecan mix to coat well. Repeat this process until all your mini cheese balls are coated.

Chill the cheese balls in the refrigerator until you're ready to serve. You can prepare these up to two days ahead – just remember to keep them stored in an airtight container in the fridge!

To serve, give them a drizzle of honey if you’d like, and enjoy them with crackers, warm crostini, or simply with a toothpick (or pretzel stick) for fun!