Gather all ingredients.

Bring cranberry juice just to a boil in a small saucepan. Remove from heat. Add 1/4 cup dried cranberries. Cover and set aside.

Place cream cheese, Cheddar cheese, and butter in a large bowl. Let stand at room temperature for 30 minutes.

Drain cranberries, reserving 1 tablespoon juice. Add plumped cranberries and reserved juice to the bowl with the cheese mixture. Add 1 tablespoon chives, orange zest, brown sugar, and garlic powder. Beat with an electric mixer on medium until light and fluffy.

Place cheese mixture on a sheet of plastic wrap. Shape the mixture into a ball using the plastic wrap. Wrap in plastic wrap and chill in the refrigerator for 3 to 24 hours.

Roll the chilled cheese mixture into a better ball shape on the work surface.

Sprinkle the remaining 1/4 cup dried cranberries, remaining 1 tablespoon chives, and pecans on a sheet of plastic wrap or waxed paper. Roll cheese ball in the mixture to coat.