1. Pat your pecans dry if rinsed. Toast them lightly in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and slightly golden. Let cool completely, then chop.

2. In a large bowl, combine softened cream cheese and shredded sharp cheddar cheese. Mix with a sturdy spoon or spatula until smooth and well blended.

3. Fold in the chopped dried cranberries, ½ cup chopped pecans, sliced green onion, and garlic powder. Season with salt and pepper to taste. Stir vigorously until all ingredients are evenly distributed.

4. Lay a large piece of plastic wrap (12-14 inches) on your counter. Scoop the cheese mixture into the center.

5. Gather the edges of the plastic wrap and twist the top, using it to shape the mixture into an even ball. Press and rotate to create a smooth sphere.

6. Refrigerate the wrapped cheese ball for at least 1 hour until firm enough to handle (can be made up to 3 days ahead).

7. Spread 1 cup chopped pecans on a large plate or parchment paper. Unwrap the chilled cheese ball carefully.

8. Roll the entire cheese ball in the chopped pecans, pressing gently to ensure they coat all surfaces evenly.

9. Transfer to a serving platter and let sit at room temperature for 10-15 minutes before serving for best spreadable texture.

10. Serve with crackers, sliced baguette, apple slices, celery sticks, or pretzel crisps. Enjoy!