Preparation

• Using a stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese on medium-high speed until the mixture is smooth and creamy, about 2 minutes.
• Add the shredded cheese, 1 Tablespoon chopped chives, chopped parsley, brown sugar, garlic powder, salt, pepper, half of the chopped dried cranberries, and half of the chopped pecans, and beat/stir until combined. Using a silicone spatula, scrape down the sides of the bowl and bring the mixture together, forming it into a ball as best you can.
• In a small bowl, stir together the remaining chopped chives, dried cranberries, and chopped pecans. Sprinkle the coating onto a large plate, and roll the cheese ball into the mixture to evenly coat.
• Wrap the cheese ball tightly in plastic wrap and refrigerate for at least 1 hour, and up to 5 days.
• To serve, let the cheese ball sit out at room temperature for 20–30 minutes to slightly soften up. Unwrap the cheese ball and place it on a plate or platter surrounded by crackers, along with a knife to spread.
• Cover/wrap leftover cheese ball tightly and store in the refrigerator for up to 10 days.