Remove goat cheese and cream cheese from refrigerator 30 minutes before starting to ensure they're properly softened.

Toast walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Transfer to a plate to cool completely, then chop finely and mix with chopped parsley.

In a large mixing bowl, combine softened goat cheese, cream cheese, minced garlic, salt, and pepper. Beat until completely smooth and well combined.

Lay a large piece of plastic wrap on your work surface. Spread the cheese mixture onto the plastic wrap, shaping it into a rectangle about 1/2 inch thick and approximately 10x8 inches.

Spread pesto evenly over the cheese layer, leaving a 1/2-inch border around edges. Sprinkle chopped dried cranberries over the pesto, then sprinkle with chopped fresh rosemary.

Using the plastic wrap to help, carefully roll the cheese mixture into a tight log, starting from one long side. Roll firmly but gently to avoid air pockets.

Twist the ends of the plastic wrap tightly and refrigerate the log for at least 2 hours or overnight until very firm.

Once firm, unwrap the log and roll it in the walnut-parsley mixture, pressing gently so the nuts adhere. Press additional whole cranberries into the coating.

Place the finished log on a serving platter. Garnish with fresh rosemary sprigs around the base.

Let the cheese log sit at room temperature for 15-20 minutes before serving. Serve with crackers, baguette slices, or vegetable sticks.