Mix the filling: In a medium bowl, combine softened cream cheese, chopped dried cranberries, orange marmalade, orange zest, and cinnamon. Stir until smooth and evenly blended.

Spread and layer: Lay one tortilla flat on a clean surface. Spread an even layer of the cream cheese mixture, leaving a small border around the edges.

Add crunch (optional): Sprinkle chopped pecans evenly over the mixture for a delightful crunch and nutty flavor.

Roll it up: Starting from one edge, roll the tortilla tightly into a log. Repeat with remaining tortillas and filling.

Chill: Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour. This helps them firm up and makes slicing easier.

Slice and serve: Once chilled, unwrap and slice into 1-inch thick pinwheels. Arrange neatly on a serving platter and garnish with fresh parsley if desired.

Enjoy: Serve immediately, or store in the refrigerator until ready to enjoy.