Chop the bacon into small pieces and fry in a skillet over medium heat until very crisp. Drain on paper towels and reserve.

Finely chop the cranberries and pecans; set aside separately.

In a mixing bowl, soften the cream cheese until smooth and pliable.

Fold in 1/2 cup of the fried bacon, about half of the chopped cranberries, and half of the pecans.

Add the honey and chipotle powder. Mix until evenly combined and taste for seasoning; add a pinch of salt if needed.

Lay a sheet of plastic wrap on the counter, spoon the mixture onto it, and shape into a cylinder with your hands. Wrap tightly and refrigerate for at least 30 minutes or freeze for 15 minutes to firm up.

Unwrap, roll the chilled log in the remaining cranberries and pecans so they stick to the surface, and sprinkle the reserved bacon on top.

Serve sliced or with a small spreader alongside savory crackers.