Remove the cheese from its wrapper and cut into 8-10 discs. Set aside.
Heat a small pan to medium heat and melt your butter.
Once the butter starts to bubble, add the pecans, brown sugar, and a pinch of salt.
Cook for 5 minutes, stirring often and pour over a large sheet of parchment paper in a thin layer.
Allow to cool until the candy coating hardens.
Fold the parchment paper in half, trapping the nuts and crush with a meat tenderizer.
Chop the rest with a knife until minced.
Finely chop the cranberries and add to the pecans.
Combine pecans, cranberries, and parsley on a plate or cutting board.
Take a goat cheese and press into the pecan coating on each side, then roll into a ball.
Coat again as needed by rolling the completed ball in the mixture once more.
Repeat for each disc of cheese.