In a mixing bowl, combine the diced pecans, dried cranberries, and chopped chives. Stir until evenly distributed.

In a large bowl, blend the softened cream cheese and grated cheddar until smooth and creamy, about 2-3 minutes.

Fold in half of the pecan and cranberry mixture until well combined, creating the cheese log filling.

Spoon the cheese mixture into center of cling film, form it into a rough log shape. Roll tightly and refrigerate for at least 1 hour.

Unwrap the cheese log and roll in the remaining pecan and cranberry mixture until fully coated.

Slice the cheese log into rounds, about half an inch thick. Arrange on a serving platter and serve with crackers and veggies.