In a medium bowl, combine the dried cranberries, finely chopped pecans, and fresh parsley. Mix until evenly blended and colorful.

In a large bowl, use an electric mixer to blend softened goat cheese and cream cheese until smooth and creamy, about 2-3 minutes on medium speed.

Add honey and lemon zest, mixing well to create a creamy, flavorful base.

Scoop out portions of the cheese mixture using a cookie scoop, shaping them into smooth balls.

Roll each ball gently in the reserved coating mixture, ensuring they are evenly coated.

Arrange the coated cheese balls on a serving tray or on a baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour.

Insert a pretzel stick into each cheese ball for serving, and enjoy with crackers or vegetable sticks.