Add cranberries to your food processor and pulse until finely chopped. Do not puree you want to have small pieces of cranberry.
Place the chopped cranberries into a medium bowl and add finely diced jalapenos, ¼ cup cilantro, ¼ cup green onions, orange zest, lime zest, and 1 tablespoon honey. Stir to combine and set ¼ cup aside. Then place in the refrigerator until ready to use.
In a separate bowl combine the goat cheese, cream cheese, ¼ cup of cilantro, ¼ cup of green onions, ¼ cup of cranberry relish, and 1 tablespoon honey. Stir together until well combined and smooth.
Spread a piece of plastic wrap on a flat surface and scoop the cheese mixture onto it making a straight line approximately 8 inches long. Roll the cheese up tightly in the plastic wrap to form it into a smooth, cylindrical shape.
Place the cheese in the refrigerator for approximately 1 hour to allow it to firm up.
When the cheese has firmed up remove it and the cranberry mixture from the fridge.
Pour the cranberry relish into a fine mesh strainer and press to remove the excess liquid. If you don’t have a fine mesh strainer you can line a regular strainer with heavy duty paper towels or cheesecloth. Wrap around the cranberry mixture and squeeze to remove excess moisture.
Add the chopped pistachios to the cranberry mixture and stir together.
Place 2 pieces of plastic wrap on a flat surface with the long edge overlapping about 3 inches. Make sure the pieces are long enough to cover the cheese log.
Spread cranberry mixture on the plastic wrap in a thin layer (enough that there are no bare spots) in a rectangle as long as the cheese log and about 6 inches high.
Unwrap your cheese log and place it on the mixture. Roll it up using the plastic wrap so that the cranberry mixture wraps around the cheese. Press tightly to get the cranberries and nuts to stick to the cheese.
Unwrap and serve or store in the refrigerator with the plastic wrap around it for up to 3 days.