Beat Cheese Mixture: In a mixing bowl, beat softened cream cheese, garlic powder, onion powder, Worcestershire sauce, honey, salt, and black pepper on medium speed for 2 minutes until light and creamy. Fold in shredded sharp cheddar cheese until thoroughly combined.
Shape & Chill: Transfer cheese mixture onto a large sheet of plastic wrap. Bring edges together to form a smooth ball. Twist plastic wrap tightly and refrigerate for at least 2 hours until firm.
Toast Pecans & Mix Coating: Toast chopped pecans in a dry skillet over medium heat for 4-5 minutes until fragrant; let cool completely. On a sheet of parchment paper, toss toasted pecans, chopped dried cranberries, and minced fresh rosemary together.
Coat Cheese Ball: Unwrap chilled cheese sphere and roll firmly through the pecan cranberry mixture, pressing gently so the exterior is fully coated.
Serve: Transfer to a holiday serving board. Let rest at room temperature for 15 minutes before serving alongside butter crackers, pretzel crisps, and apple slices.