Start by removing the goat cheese from its packaging, then slice it into 8-10 discs that are roughly equal in thickness.

In a medium pan over medium heat, melt 2 tablespoons of butter until it sizzles softly. Add 1 cup of chopped pecans, along with 1/4 cup of brown sugar, a teaspoon of cinnamon, and a pinch of salt. Cook for about 5 minutes, stirring frequently.

Spread the pecan mixture onto parchment paper and allow it to cool completely for about 10-15 minutes. Crush the mixture into a fine crumble.

Finely chop 1/2 cup of dried cranberries and mix them into the crushed pecans along with a tablespoon of chopped parsley.

Take each disc of goat cheese and press it firmly into the pecan mixture, covering both sides thoroughly. Roll into a ball for a uniform layer.

Arrange the cheese balls on a platter and, if desired, insert pretzel sticks into the cheese balls for easy serving.