CRANBERRY PECAN CHEESEBALL

I’m definitely making this for Thanksgiving and again on Christmas
8 Ounces Cream Cheese
1 Cup White Sharp Cheddar Cheese Shredded
1 Cup Dried Cranberries Chopped and Divided
1 Cup Fisher’s Nuts Pecans Chopped and Toasted Optional
1/4 Cup Chives or Green Onions Chopped
½ Tsp Garlic Powder
To Toast Pecans: Pre-Heat Oven to 375F. Place Chopped Pecans on A Baking Tray and Bake for 5 Minutes or Until Aromatic. Remove from Oven and Set Aside.
In A Large Bowl, Beat Cream Cheese, Cheddar Cheese, ½ Toasted Pecans, ½ Cup Dried Cranberries, Chive or Green Onion, and Garlic Powder Until Well Combined. Place Mixture in the Center of A Piece of Plastic Wrap or Parchment Paper and Cover Completely with Wrap While Forming It Into A Ball Shape. Place in Fridge Until Ready to Serve. Just Before Serving, Combine Remaining ½ Cup Pecans, ½ Dried Cranberries, and 2 Tablespoon Chives on A Flat Surface or Cutting Board. Unwrap The Ball and Roll in Cranberry-Pecan Mixture. Serve with Crackers, Pita Chips, Pretzels, Carrots or Celery