In a medium bowl, beat cream cheese with an electric mixer. This will work best if cream cheese is softened to room temperature. Then stir in shredded cheddar,1/2 cup cranberries,1/2 cup pecans, 2 tablespoons chives, garlic powder and salt. Stir until fully combined.
Place mixture on a piece of plastic wrap. Use the plastic wrap to form the cheese mixture into a ball, then wrap it and refrigerate for at least one hour.
Mix together remaining cranberries, pecans and chives.
Roll cheeseball in mixture, lightly pressing mixture onto the cheese as needed until it is fully covered. Place in the center of a clean plate, then allow to sit out at room temperature for at least 15 minutes before serving.
Serve with crackers or toasted bread.
Notes
Leftovers can be wrapped and kept in the refrigerator for 1-2 days, however topping is best when it is fresh. Cheese ball can be made several days ahead of time. Form ball, wrap in plastic wrap and then wrap in a layer of foil. Do not roll in topping until about 30 minutes before serving. Cheese ball can be frozen ahead of time. Wrap in plastic wrap and then a layer of foil. Freeze for up to four weeks. Remove from freezer the day before serving and thaw in fridge overnight. Do not roll in topping until 30 minutes before serving.