Mix the cheese base:
In a large bowl, combine cream cheese, grated cheese, garlic powder, onion powder, and black pepper. Mix well until smooth and creamy.

Shape and chill:
Scoop the mixture and shape into one large ball or several mini cheese balls. Place on a plate, cover with cling film, and refrigerate for 1 hour to firm up.

Prepare the coating:
In a shallow bowl, mix chopped cranberries, chopped pecans, and fresh herbs.

Coat the cheese balls:
Roll the chilled cheese balls in the cranberry-pecan mixture, pressing gently to coat all sides.

Serve:
Place on a serving platter with crackers or sliced baguette. Can be made up to 2 days in advance — just keep chilled until ready to serve.

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