To Toast Pecans or Walnuts: Preheat the oven to 375F. Coarsely chop the nuts and put them on a baking tray. 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.
Combine remaining ½ cup pecans, ½ dried cranberries, and 2 tablespoon chives in a shallow bowl.
Using a cookie dough scoop, scoop out balls of the cream cheese mixture and drop them into pecan/cranberry mixture.
Roll them around a bit until coated. Place them on a cookie sheet. Just prior to serving, insert a pretzel stick into each cheeseball bite.
If you want a splash of color add a tablespoon or so of chopped flat-leaf parsley to the nut mixture before rolling.
To make a Large Cheeseball
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 apple slices, crackers, pita chips, pretzels, carrots or celery.