• Add cream cheese and goat cheese to a large bowl and cream on medium with a hand mixer until soft and fluffy. Add the agave syrup and cinnamon to the cheese mixture and blend to incorporate.
• Measure out 1/2 cup of pecans, place them on a cutting board, and chop them finely with a sharp knife. Add the chopped pecans to the bowl of the creamy cheese mixture and fold with a large spoon. 
• Using a small cookie scoop, scoop the goat cheese mixture into small balls onto a large plate or platter. Refrigerate to firm up while you prepare the outside coating. 
• Using a sharp knife, finely mince the remaining 3/4 cup of pecans and 3/4 cup of dried cranberries. Chop 1/3 cup parsley and toss with the pecans and cranberries.
• Remove the goat cheese balls from the fridge and roll each cheese ball into the pecan mixture one at a time, coating completely.
• Drizzle a touch of agave syrup over the top of the mini goat cheese balls right before serving. 

Storage

• Store cheese balls in an airtight container and refrigerate for up to 5 days. Be sure to wait to drizzle the agave syrup until right before serving.

  You can also freeze the min cranberry pecan goat cheese balls. Wrap each ball in a piece of plastic wrap, placing into a large freezer bag, and freeze. Thaw in the refrigerator when ready to use. Know that the green parsley will turn dark green from freezing.