In a medium bowl, combine the freshly minced parsley, basil and oregano and mix to combine. Reserve about 2 teaspoons of the herb mixture and set aside.

To the medium bowl with the majority of the herbs, add the garlic, lemon zest, goat cheese, and honey and mix until well combined.

Place a piece of plastic wrap (about 14-16 inches long) on a work surface, and transfer the herby goat cheese to the center of the wrap. Bring the plastic wrap up over the cheese and mold the mixture into a log shape. Transfer to the refrigerator and chill for 30-45 minutes to allow the goat cheese to harden.

Place a sheet of parchment or wax paper on a work surface (again, about 14 inches long). Spread the chopped pecans, cranberries, and the remaining herb mixture in an even layer across the middle of the parchment paper. 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.

If made in advance, wrap in plastic wrap and you can for up to 7 days, or you can even freeze for up to 3 months.