In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy.

Add the shredded cheddar cheese, half of the chopped cranberries, half of the toasted pecans, green onions, garlic powder, onion powder, and black pepper. Stir until completely combined.

Lay a large piece of plastic wrap on a flat surface. Scoop the cheese mixture onto the center of the wrap.

Gather the edges of the plastic wrap and pull them upward. Twist the wrap to form the cheese into a tight, uniform ball.

Place the wrapped cheese ball in the refrigerator for at least 2 hours, or until it is firm.

In a shallow dish or on a clean plate, mix the remaining cranberries and toasted pecans together.

Remove the cheese ball from the refrigerator and take off the plastic wrap.

Roll the cheese ball in the cranberry and pecan mixture, pressing gently so the toppings stick to the entire surface.

Place the finished cheese ball on a serving plate and let it sit at room temperature for about 15 minutes before serving for the best texture.