Start by cutting the goat cheese into 8–10 evenly sized discs, about 1 inch thick. Place them gently on a plate.

In a medium skillet, melt 2 tablespoons of unsalted butter over medium heat. Add in 1 cup of chopped pecans, 1/4 cup of brown sugar, 1 teaspoon of ground cinnamon, and a pinch of salt. Cook for approximately 5 minutes.

Once the pecan mixture is golden and fragrant, remove from heat and spread onto parchment paper. Allow to cool for about 10–15 minutes.

Chop the cooled pecan mixture into a fine textured crumble.

Finely chop 1/2 cup of dried cranberries and mix with the chopped pecans and 2 tablespoons of finely chopped fresh parsley.

Press each goat cheese disc firmly into the pecan mixture, coating both sides.

Roll each coated disc between palms to form round balls.

Serve immediately or chill in the refrigerator for about 30 minutes before serving.

Place cheese balls on a platter with crackers or fresh veggies.