In a medium mixing bowl, combine the 11 oz of softened goat cheese, 2 oz of cream cheese, and 1/4 tsp of black pepper. Use a sturdy silicone spatula to mash and fold the cheeses together until perfectly smooth and uniform.

Lay a large sheet of plastic wrap flat on your counter. Scoop the cheese mixture into the center. Fold the plastic wrap over the cheese and press it into a neat, rectangular block about 6 inches long. Use a cutting board edge to create sharp corners. Chill in the refrigerator for at least 30 minutes.

In a large skillet over medium heat, fry the bacon slices until a deep golden-brown crust forms (about 8 minutes). Drain on a paper towel and chop into fine bits. In the same skillet over medium-low heat, toast the pecans for 3-4 minutes until fragrant, then chop.

On a large, flat rimmed plate, combine the crispy bacon bits, toasted chopped pecans, chopped dried cranberries, and finely chopped fresh rosemary. Toss gently with your fingers until evenly distributed.

Remove the chilled cheese log from the refrigerator and unwrap it. Press the log firmly down into the topping mixture, rolling it to generously coat the top and all four sides. Press remaining toppings into any bare spots with your hands.

Transfer the coated log to a rustic stoneware plate. Scatter extra toasted pecans and dried cranberries around the base. Just before serving, generously drizzle 2 tbsp of golden honey over the top. Serve immediately with sturdy crackers.