Let the cream cheese sit at room temperature for 30 minutes, until it gives easily when pressed.

Stir the cranberry sauce, jalapenos, honey, lime juice and salt together in a small bowl, then let it sit for 10 minutes so the flavors combine; this is the topping.

Spread the softened cream cheese into an even 1/2 inch layer across a 9 inch shallow plate, smoothing it to the edges.

Spoon the cranberry jalapeno mixture over the cream cheese, leaving a thin bare rim of cream cheese visible around the outside edge.

Scatter the chopped cilantro and toasted pecans over the top.

Chill the dip, uncovered, for 20 minutes, until the cream cheese layer feels firm enough to hold a clean line when you drag a knife through it.

Just before serving, drizzle any leftover syrup from the cranberry bowl over the top in thin lines.

Serve cold with butter crackers or water crackers, keeping a small spreading knife alongside for a cleaner bite.