Make the Cheese Mixture:
In a large mixing bowl, beat together the goat cheese, cream cheese, cinnamon, and honey until smooth and fluffy.
Fold in ½ cup of the diced pecans until well combined. Set the mixture aside.

Prepare the Coating:
Lay a sheet of parchment paper on your countertop.
Mix the remaining diced pecans, dried cranberries, and minced parsley on the parchment to create the coating.

Form the Cheese Balls:
Using a large cookie scoop or spoon, portion out rounds of the cheese mixture. Roll each portion gently into a ball.
Toss each cheese ball in the cranberry, pecan, and parsley mixture, pressing lightly to ensure an even coating. Repeat until all the cheese mixture is used.

Refrigerate:
Place the coated cheese balls on a plate or tray and refrigerate until firm, at least 30 minutes.
These can be prepared up to two days in advance and stored in an airtight container in the refrigerator.

Serve:
Just before serving, drizzle the cheese balls with honey if desired. Serve with crackers, crostini, or as a bite-sized snack with toothpicks or pretzel sticks.