Bring a half cup of water to a boil in the microwave (or on the stovetop). Add the cranberries and let them sit for 2 minutes. Drain well and set aside to cool.

Heat a small sauté pan over medium-low heat. Add the butter and swirl the pan until melted. Add the pecans and salt. Increase the heat slightly and cook for 2-3 minutes, stirring constantly until the pecans are golden and fragrant. Remove from the heat and transfer the pecans to a medium-size bowl to cool.

Transfer the plumped cranberries to a cutting board and chop medium-fine with a sharp knife. Add the cranberries and chopped herbs to the bowl with the pecans. Stir to combine.

Place the softened goat cheese in a medium-size bowl and stir until creamy. Add half of the pecan mixture and stir to combine.

Place a sheet of plastic wrap (about 14-16-inches long) on a work surface. Transfer the goat cheese mixture to the center of the plastic wrap. Bring the plastic wrap up over the cheese and mold the mixture into a log shape (similar to the original goat cheese log). Refrigerate for 30-40 minutes or freeze for 10 minutes.

Place another sheet of plastic wrap or a sheet of parchment or wax paper on a work surface. Spread the remaining pecan mixture out to an even layer. Unwrap the goat cheese log and roll in the nut mixture, pressing gently to coat. Be sure to coat the ends too. Once the log is coated with the nut mixture, you can shape it again as desired. Refrigerate if making in advance.

To serve, remove the log from the refrigerator 15-20 minutes in advance then drizzle with honey before serving. Sprinkle with more fresh herbs, if desired. Serve with crackers, crostini or celery sticks.