In a large bowl, beat together the goat cheese, cream cheese, cinnamon, and honey until light and fluffy. Add 1/2 cup pecans, folding to combine. Set aside.

Line your countertop with parchment paper. Toss together the remaining pecans, dried cranberries, and parsley in the center of the parchment paper.

Using a large cookie scoop, scoop out one round of cheese filling and toss to coat in the cranberry/pecan mixture. Continue until all mini cheese balls have been rolled in coating.

Refrigerate cheese balls until ready to serve. You can make these up to two days before, just make sure and store them in an airtight container in the refrigerator.

To Serve: Drizzle truffles with honey, if desired. Serve with crackers, warm crostini or as is with a toothpick (or pretzel stick)!