Roughly chop the pecans. We want smaller and larger pieces to create texture. Place onto a baking sheet and toast in a 200C / 400F oven for 5 minutes or until fragrant. Remove from the oven and transfer to a small bowl to cool.
In a medium sized mixing bowl add the cream cheese. Mix with a wooden spoon for a minute or two to soften. Add the sour cream, cheddar cheese and garlic powder. Fold together until combined. Set the bowl to the side.
Add the cranberries to the bowl with the pecans and toss together. Pour half of the mixture into the bowl with the cheese and save the rest for later. Fold together until combined.
Pour the cheeseball mixture out onto a length of plastic wrap or cooking paper. Bring up the sides to tightly wrap the mixture and shape into a ball. Place into the fridge for at least 4 hours or overnight to set.
Remove the cheeseball from the fridge and press into the correct shape. Pour the remaining cranberry and pecan mixture onto a plate and add the chives. Unwrap the cheeseball and roll around on the plate, pressing the coating in.
Serve now or keep in the fridge until you are ready to serve.