Spread pecans on rimmed baking sheet and place in oven for 10 minutes. Remove halfway through and flip the pecans with a spatula to toast evenly. Remove from oven and cool completely before chopping.
Remove goat cheese log from package and shape into bite sized balls.
Pour chopped pecans and dried cranberries onto a small clean plate. Gently roll the goat cheese balls in the nut mixture until entire surface is coated. Apply gentle pressure with your fingers to fill in any open spaces.
Chop fresh parsley and roll cheese balls in parsley.
Transfer to serving plate and loosely cover with plastic wrap. Store in refrigerator until 5-10 minutes before serving. Serve with crackers and crudités – or use to top a mixed green salad.