Begin by beating 8 ounces of cream cheese in a mixing bowl until it becomes light and fluffy, about 2-3 minutes.

Chop fresh herbs and fold them into the cream cheese along with 1 cup of tart cranberries until well combined.

Lay out tortillas on a clean surface, and evenly spread a generous layer of the creamy filling over each one, leaving a small border around the edges.

Starting from one end, carefully roll each tortilla tightly into a log shape.

Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, aiming for 24 hours for optimal texture.

Once chilled, remove the plastic wrap and use a sharp serrated knife to slice each log into bite-sized pinwheels, about 1 inch thick.

Carefully arrange your pinwheels on a serving platter, showcasing the beautiful layers of creamy filling and cranberries.