1. Place the cream cheese, brie, and goat’s cheese in a stand mixer with a paddle attachment. Mix on medium-high speed for about two minutes, until the spread takes on a slightly whipped texture and the Brie is well incorporated.

2. Turn the mixer to low and slowly stream in the butter, then the lemon juice and salt. Return to medium-high and whip for about 30 seconds more. Remove the bowl from the stand mixer. Add half of the Holiday Jam and using a rubber spatula, gently fold together. Add the remainder of the jar and fold in. Be careful not to whip the jam and the cheese together. Instead look to marble the cheese spread with the jam. Cover with plastic and place in the refrigerator for about 20 minutes.

3. To make a single large cheeseball, scoop the filling onto a large piece of plastic wrap. Bring the corners together and twist together to tighten. The ball can be prepped to this point a day or two in advance and keep refrigerated.

4. When ready to serve, mix the chives, parsley, pecans, and cranberries in a bowl and toss the ball in the mixed toppings to coat. Serve immediately or refrigerate until serving.