WHIP: In the bowl of a stand mixer, beat the cheeses, honey, cinnamon and jalapeño together until fluffy; about 1 minute. Stir in a ¼ cup of pecans and 2 tablespoons of fresh parsley with a rubber spatula.

SCOOP: Grab two small baking sheets. Toss the remaining pecans, parsley, and cranberries together on one sheet pan and stir to combine. Scoop out the goat cheese mixture using a 1½ tablespoon cookie scoop and place the scoops on the second baking sheet. Pop the goat cheese balls into the freezer to harden for a quick 15 minutes or until they’re firm enough to handle.

TRUFFLES: Gently roll each individual goat cheese ball between the palm of your hands to round it off, then roll them in the prepared pecan mixture until each truffle is evenly coated in the pecan crumbs. Place the baking sheet in the refrigerator until ready to serve.

SERVE: I prefer to remove them from the refrigerator 10 minutes before serving as they seem to taste better that way. Serve with melba toast, water crackers, or freshly baked crostini on their own or on a cheese board to be extra fancy.