Begin by removing the goat cheese from its wrapper and slicing it into 8-10 evenly sized discs. Place the cheese discs on a plate and set aside to soften slightly at room temperature for about 10 minutes.

In a small pan over medium heat, melt a tablespoon of butter. Stir in the pecans, brown sugar, cinnamon, and a pinch of salt. Sauté the mixture for approximately 5 minutes until the pecans are coated in the sugary glaze.

Allow the pecan mixture to cool completely, about 10-15 minutes, then crush the pecans into a fine consistency and mix with dried cranberries and freshly chopped parsley.

Take each slice of goat cheese and press it into the pecan mixture, covering both sides thoroughly. Form each slice into a ball shape.

For a thicker layer, roll the cheese balls in the pecan mixture again. Optionally insert a pretzel stick in the center of each ball for easy serving.

Transfer the cheese balls to a serving platter and chill in the refrigerator for at least 30 minutes before serving.