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, and half of the chopped pecans, and beat/stir until combined.

Form the mixture into a ball as best you can, using your hands if needed.

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 coat.

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

Let the cheese ball sit at room temperature for 20–30 minutes to soften.

Unwrap the cheese ball and place it on a plate surrounded by crackers, along with a knife to spread.

Store leftover cheese ball tightly wrapped in the refrigerator for up to 10 days.