In a bowl with an electric mixer, beat together the goat cheese, cream cheese, honey and milk.
Add ¼ cup of the chopped pecans, and mix well to combine.
Roll the mixture into balls, each one approximately 2 tablespoons in size.
In a shallow bowl, add the rosemary, the remaining ¼ cup chopped pecans and the cranberries.
Roll each truffle in the mixture.
Serve on a cracker or crostini, or with a toothpick. Enjoy!