Unwrap the goat cheese and slice into 8-10 equal discs. Let them come to room temperature.

Melt butter in a skillet over medium heat. Add chopped pecans, brown sugar, cinnamon, and salt. Cook until pecans are toasted and caramelized, about 5 minutes.

Spread pecan mixture onto parchment paper and cool for about 15-20 minutes.

Crush the cooled pecan mixture into fine crumbs.

Chop dried cranberries and mix with crushed pecans and parsley.

Press each cheese disc into the pecan mixture, coating evenly, and roll into smooth balls.

Insert a pretzel stick into each cheese ball for serving if desired.

Arrange cheese balls on a platter with crackers or veggies. Serve at room temperature.