Prepare the Cheese Mixture: In a medium mixing bowl, combine the goat cheese, cream cheese, cinnamon, and honey. Use a spatula or hand mixer to blend until smooth and well combined.

Form the Cheese Balls: Using a spoon, scoop about a tablespoon of the cheese mixture and roll it between your palms to form a small ball. Repeat with the remaining mixture until you have formed all the cheese balls.

Prepare the Coating: In a shallow bowl, mix together 1 cup of diced pecans, the dried cranberries, and the minced parsley. Set aside the remaining ½ cup of pecans for extra garnish, if desired.

Roll in Coating: Roll each cheese ball in the cranberry-pecan-parsley mixture, pressing gently to adhere the coating to the cheese.

Chill the Cheese Balls: Place the coated cheese balls on a plate or tray and refrigerate for at least 20 minutes to allow them to firm up.

Serve: Drizzle a little honey over the cheese balls just before serving for extra sweetness, if desired. These mini cheese balls are best enjoyed with crackers, sliced baguette, or fresh apple slices.