1. In a large mixing bowl, combine the softened cream cheese and shredded cheddar. Use a hand mixer or spatula to blend until smooth and creamy.

2. Mix in the chopped green onions, garlic powder, onion powder, salt, and black pepper. Stir until evenly distributed.

3. Add half of the chopped cranberries and half of the toasted pecans. Gently fold into the mixture to evenly disperse.

4. Cover the bowl and refrigerate for 30–45 minutes until firm enough to shape.

5. On a plate or shallow dish, combine the remaining cranberries, pecans, and parsley. This will coat the mini cheese balls.

6. Use a small cookie scoop or spoon to portion the mixture into 1-inch balls. Roll each portion between your palms to form smooth balls.

7. Roll each cheese ball in the cranberry-pecan-parsley mixture, pressing lightly to adhere the coating evenly.

8. Place the coated balls on a parchment-lined tray and refrigerate for at least 30 minutes to set the coating.

9. Arrange on a platter with crackers, pretzel sticks, or vegetable slices. Optionally, insert a pretzel stick into the top of each ball for easy serving.