Place the softened cream cheese into a large mixing bowl. Add the shredded cheddar cheese, garlic powder, onion powder, and black pepper. Mix thoroughly until smooth, creamy, and evenly combined.

Add the chopped dried cranberries and sliced green onions. Fold them into the cheese mixture until evenly distributed throughout.

Lay a large sheet of plastic wrap on your work surface. Transfer the cheese mixture onto the center of the plastic wrap and shape it into a rough ball.

Wrap the cheese ball tightly in the plastic wrap and refrigerate for at least 1 hour, or until firm enough to handle easily.

While the cheese ball chills, combine the chopped dried cranberries, chopped pecans, and parsley in a shallow bowl. Stir until evenly mixed.

Remove the chilled cheese ball from the refrigerator and unwrap it carefully. Roll it through the cranberry pecan mixture, gently pressing the coating onto the surface until completely covered.

Transfer the coated cheese ball to a serving plate and refrigerate for an additional 30 minutes to help the coating adhere and the flavors develop.

Remove from the refrigerator 10 to 15 minutes before serving. Arrange crackers, bread, fruit, or vegetables around the cheese ball and serve.