In a mixing bowl, combine 8 ounces of softened cream cheese with 2 tablespoons of honey and 1 teaspoon of vanilla extract. Blend until smooth and creamy, about 2 minutes. Fold in 1 cup of chopped dried cranberries and 2 tablespoons of finely chopped chives. Set the filling aside.

On a clean, floured surface, roll out your thawed puff pastry into a rectangular shape approximately ¼ inch thick. Lay the pastry flat on parchment paper.

Spread the cream cheese mixture evenly over the puff pastry, covering all areas to create a thin layer.

Starting from one edge, roll the pastry tightly into a log and slice into 16 equal rounds, each about 1 inch thick. Place pinwheels cut-side up onto a parchment-lined baking sheet.

Preheat your oven to 400°F (200°C). Brush the tops of the pinwheels with an egg wash made from 1 beaten egg and a splash of water. Optionally, sprinkle grated Parmesan cheese on top.

Bake for 15–18 minutes until puffed up and golden brown.