In a medium bowl, combine chopped dried cranberries, chopped pecans, and finely chopped fresh parsley. Stir well to evenly distribute and set aside.

In a large mixing bowl, blend goat cheese and cream cheese using a hand mixer on medium speed until smooth and creamy, about 2-3 minutes. Add honey and lemon zest, incorporating thoroughly.

Using a 1-inch cookie scoop, portion the cheese mixture into small mounds and roll each between your hands to form balls. Place them on a parchment-lined tray.

Roll each cheese ball in the cranberry, pecan, and parsley mixture, pressing lightly for an even coating. Place back on the tray.

Cover the tray with plastic wrap and refrigerate the cheese balls for at least one hour to set.

Once chilled, place cheese balls on a serving platter and insert pretzel sticks into each for easy serving.