Cut the goat cheese into 8–10 equal discs and arrange them on a plate. Leave out at room temperature for about 10 minutes to soften.

Melt 2 tablespoons of unsalted butter over medium-low heat. Add the chopped pecans, brown sugar, cinnamon, and salt. Stir for about 5 minutes until golden and fragrant.

Transfer the pecan mixture onto parchment paper to cool for about 10 minutes, then crush it into a crumbly texture.

Chop dried cranberries and mix them with the crushed pecans and chopped parsley on a large plate.

Press each cheese disc into the pecan-cranberry mixture, ensuring even coating and roll into perfect balls.

Insert pretzel sticks into the top of each cheese ball for easy serving.

Serve immediately or refrigerate for up to an hour to firm up. Store in an airtight container if needed.