Combine the cream cheese, cheddar, gorgonzola, Worcestershire sauce, cayenne, garlic, light scallion parts, ¼ cup dried cranberries, the salt and pepper in a food processor.

Pulse until the mixture is almost smooth (you still want a few bits of cheese and cranberries in there).

Finely chop the remaining ½ cup dried cranberries, the dark green scallion parts and the pecans and toss in a shallow dish.

Scoop the cheese mixture from the food processor with a rubber spatula and add to the dish with the pecan mixture.

Coat your hands with cooking spray and shape the cheese mixture into a ball.

Roll and press the ball in the pecan mixture to coat.

Refrigerate for at least 1 hour and up to 8 hours.

Remove from the refrigerator 30 minutes before serving.

Serve with crackers