In a medium bowl, combine softened cream cheese with cranberry sauce, cinnamon, and honey.

Using a hand mixer or a fork and some elbow grease, mix well.

Swipe a taste with a cracker or celery stick and add any extra to taste.

When it comes to the walnuts, you have two delicious options. You can keep them on the outside only, as a crunchy, nutty coating with a smooth creamy center or amp up the flavor + texture by mixing extra walnuts into the cranberry cream cheese mixture before shaping your ball. In my opinion, the more walnuts the better! Add anywhere from 1/3 to 1/2 cup crushed walnuts to the inside of your cheese ball.

Use a silicone spatula to scoop out the cheese mixture and shape into a ball with your hands. If mixture is too soft, place on a large sheet of plastic wrap and squeeze into a ball, then pop it in the fridge to chill until it holds shape.

Place your ball on a sheet of parchment paper or cutting board.

Sprinkle with a little extra cinnamon if you're as cinna-crazy as we are!

Next combine your chopped/crushed walnuts, cranberries, and parsley and press firmly into the cheeseball to coat. Pile it on!

Surround with your favorite extras from the list above and dig in!

Leftovers taste deeeeeelicious spread on pretty much everything in sight the following day and will keep for up to 4 days.