Directions

1. Beat the goat cheese, cream cheese, cinnamon and honey in a large bowl with a hand mixer until light and fluffly. Fold in half of the pecans. Set aside.
2. Line countertop with parchment paper. Toss the remaining pecans, dried cranberries and parsley together in the center of the paper.
3. Using a spoon or cookie scoop, scoop out a round of cheese filling and roll into about a 1-inch ball. Roll in pecan mixture.
4. Refrigerate until ready to serve.
5. To serve, drizzle with honey and serve with crackers, warm crostini, or as is with a toothpick or a pretzel stick inserted in the truffle.