Toast the pecans by placing them in a non-stick skillet over a medium-high heat. Continue to cook - stirring frequently - for 5 minutes or until aromatic. Remove from the heat and let cool. 

In a bowl, combine the toasted pecans, low carb dried cranberries, and some chopped fresh chives. Set aside. 

To a large bowl add the cream cheese and shredded cheese, and beat to combine as much as possible. 

Add HALF the pecan mixture and stir into the cream cheese. 

Use your hands to form everything into a ball, then wrap it in plastic wrap. Chill in the fridge for at least an hour.

When ready to serve, press the remaining pecan mixture into the outside of the cheese ball.