Using a stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese on medium-high speed until the mixture is smooth and creamy, about 2 minutes.

Add the shredded cheese, 1 Tablespoon chopped chives, chopped parsley, brown sugar, garlic powder, salt, pepper, half of the chopped dried cranberries (about 6 Tbsp), and half of the chopped pecans (about 6 Tbsp), and beat/stir until combined.

Make the coating: In a small bowl, stir together the remaining chopped chives, dried cranberries, and chopped pecans. Sprinkle the coating onto a large plate, and roll the cheese ball into the mixture to evenly coat.

Wrap the cheese ball tightly in plastic wrap and refrigerate for at least 1 hour, and up to 5 days.

To serve, let the cheese ball sit out at room temperature for 20–30 minutes to slightly soften up. Unwrap the cheese ball and place it on a plate or platter surrounded by crackers, along with a knife to spread.

Cover/wrap leftover cheese ball tightly and store in the refrigerator for up to 10 days. It's best within the first 5 days.