Begin by cutting the goat cheese into 8-10 equal discs, each about an inch thick and set aside.

In a medium skillet over medium heat, melt 2 tablespoons of butter. Add in 1 cup of chopped pecans, 2 tablespoons of brown sugar, 1 teaspoon of cinnamon, and a pinch of salt. Cook for about 5 minutes until pecans are golden.

Transfer the pecan mixture onto parchment paper and cool for 10-15 minutes.

Place the cooled pecan mixture in a resealable bag and crush it into a fine crumb using a meat tenderizer or rolling pin.

Combine the crushed pecans with ½ cup of finely chopped dried cranberries and a tablespoon of chopped fresh parsley on a large plate.

Coat each cheese disc in the pecan mixture and shape into balls.

Insert a pretzel stick into the top of each cheese ball for presentation.

Chill the cheese balls in the refrigerator for at least 30 minutes before serving.