Remove the goat cheese from its wrapper and cut it into 8 to 10 even discs. Set aside to soften slightly at room temperature.

Melt butter in a skillet over medium heat, add chopped pecans, brown sugar, cinnamon, and salt. Stir for about 5 minutes until fragrant and lightly toasted.

Transfer the pecan mixture to parchment paper, spread in an even layer, and let cool for about 10–15 minutes.

Crush the cooled pecan mixture into a fine crumb using a rolling pin or a heavy object.

In a large plate, mix finely chopped cranberries, crushed pecans, and chopped parsley to ensure a blend of flavors.

Press each goat cheese disc into the pecan mixture until evenly coated, then roll into a ball shape.

Insert a pretzel stick into the top of each cheese ball for decoration and easy serving.

Chill the cheese balls in the refrigerator for at least 30 minutes before serving. Serve with an assortment of crackers and fresh vegetables.