Prepare and toast pecans: Preheat a dry skillet over medium heat. Add pecans and toast, stirring often, until fragrant and slightly darker (about 4–5 minutes). Remove to a plate to cool.

Mix cheeses and flavorings: In a medium bowl, beat the softened cream cheese and goat cheese with a hand mixer or fork until smooth and slightly airy. Add sour cream, honey, orange zest, salt, pepper, and garlic powder; mix until silky. Taste and adjust sweetness or salt.

Fold in dried cranberries and chives: Stir in the chopped dried cranberries and most of the chives (reserve a little for garnish). If mixture is too loose, chill 10–15 minutes and reassess.

Shape the ball: Spoon the mixture onto plastic wrap or parchment and shape into a smooth round (about 5–6 inches). Wrap tightly and chill in the fridge for at least 1 hour, up to 24 hours.

Coat with pecans and cranberries: Unwrap the chilled ball and place chopped toasted pecans and extra chopped cranberries on a plate. Press the cheese ball gently into the mixture to coat evenly.

Finish and serve: Transfer to a serving plate, sprinkle reserved chives on top, and let sit 10–15 minutes before serving to soften slightly. If made ahead, remove from fridge 20–30 minutes before serving.