Begin by placing the cream cheese in a mixing bowl and allowing it to soften at room temperature for about 15 minutes until it's creamy and smooth.

Once your cream cheese is softened, add the cranberry pepper jelly into the bowl and mix until well combined and smooth.

Take a tortilla and lay it flat. Spread the cream cheese and cranberry mixture over the tortilla, leaving half an inch from the edges. Layer fresh spinach leaves on top.

Starting from one edge, tightly roll the tortilla over the filling, creating a snug roll until you reach the end.

Using a sharp serrated knife, slice the rolled tortilla into bite-sized pinwheels, about 1 to 2 inches thick.

Place the sliced pinwheels on a serving platter, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes before serving.