In a large bowl, using an electric hand mixer beat goat cheese, cream cheese, cinnamon, and honey until light and fluffy. Fold in a 1/2 cup chopped pecans; set aside.

Line a rimmed baking sheet with parchment paper. Toss together the remaining pecans, dried cranberries, and parsley in the center of the parchment paper.

Using a cookie scoop, scoop out one ball of cheese filling and toss in pecan mixture. Continue until all truffles have been rolled in the coating.

Refrigerate the truffles until ready to serve. (You can make the truffles up to three days in advance. Store in an airtight container in the refrigerator.)

Just before serving, insert a pretzel stick or toothpick into the truffles and drizzle with honey, if desired. Serve with crackers or warm crostini.