Toast the Pecans: Place chopped pecans into a dry skillet over medium heat. Toast shaking frequently for 3 to 4 minutes until fragrant and lightly golden. Transfer immediately to a cutting board to cool.

Prep the Coating: Finely chop the dried cranberries, cooled toasted pecans, and fresh rosemary. Grate the fresh orange zest. In a shallow dish or across a clean cutting board, toss together the cranberries, pecans, rosemary, orange zest, flaky sea salt, and black pepper until evenly combined.

Roll the Goat Cheese: Remove the chilled goat cheese logs from the refrigerator and unwrap. Gently roll each log through the cranberry-pecan mixture, using your hands to press the toppings firmly into the cheese until every surface is thickly and evenly encrusted.

Chill to Set: Wrap the coated cheese logs snugly in plastic wrap and chill in the refrigerator for at least 20 minutes (or up to 48 hours ahead of time) so the coating firmly bonds.

Garnish, Drizzle & Serve: Unwrap and arrange the logs on a slate cheese board or platter. Generously drizzle the top with pure wildflower honey right before serving. Surround with artisan crackers, crisp apple slices, and red grapes with a cheese spreader knife.