Prep the Dates: Using a small sharp paring knife, slice a lengthwise slit into each Medjool date without cutting completely in half. Gently pry open the cavity with your thumbs and remove any pits.
Whip the Goat Cheese: In a small bowl, combine softened goat cheese, 1 tablespoon cream, cinnamon, and half of the minced rosemary. Beat with a fork or mini whisk for 1 minute until light, creamy, and spreadable.
Stuff and Top: Spoon approximately 1 teaspoon of whipped goat cheese into each date cavity. Gently press a crisp toasted pecan half into the center of the cheese filling.
Warm in the Oven: Arrange the stuffed dates on a parchment-lined baking sheet. Warm in a 350°F (175°C) oven for 6 to 8 minutes just until the dates are fragrant and glistening, and the goat cheese is warm and supple.
Glaze and Garnish: Transfer warm stuffed dates to an elegant serving platter. In a small bowl or cup, warm honey in the microwave for 10 seconds until runny. Drizzle warm honey generously over each date. Sprinkle with remaining fresh rosemary and coarse flaky sea salt.
Serve Immediately: Serve warm or at room temperature as a bite-sized gourmet holiday appetizer!
