In a medium bowl, combine the softened cream cheese and crumbled feta cheese until smooth and well-combined. Fold in the chopped dried cranberries, parsley, honey, and black pepper.

Spread a generous portion of the filling over the tortilla, leaving a small border around the edges.

Roll the tortilla tightly from one edge to maintain shape. Once fully rolled, ensure the seam is facing down.

Wrap the rolled tortilla tightly in plastic wrap and chill in the refrigerator for at least 30 minutes.

Once chilled, remove and slice into 1/2-inch wide pinwheels using a serrated knife.

Arrange the sliced pinwheels on a platter and serve immediately or keep chilled until serving.