In a large bowl, beat together the goat cheese, cream cheese, cinnamon and honey until light and fluffy. Add ½ cup pecan chips, folding to combine. Set aside.
Line your countertop with parchment paper. Toss together remaining pecan chips, dried cranberries and parsley in the center of the parchment paper.
Using a large cookie scoop, scoop out one round of cheese filling and toss in the cranberry/pecan mixture. Continue until all truffles have been rolled in coating.
Refrigerate cheeseballs until ready to serve. You can make these up to three days before, just make sure and store them in an airtight container in the refrigerator.
Drizzle truffles with honey, if desired.
Enjoy!
