Place chopped pecans in a dry skillet and toss over medium heat until toasted, about 3-4 minutes. Set aside.
Combine cream cheese, cheddar cheese, and Mozzarella cheese in a food processor and process until creamy. Add 1/2 of the toasted pecans and 1/2 of the dried cranberries and pulse a few times to lightly break up and combine with the cheese.
Remove mixture to a bowl and stir in half of the chives, garlic powder, and onion powder until well combined.
Place mixture in the center of a piece of plastic wrap and use the wrap to help you form it into a ball.
Combine remaining pecans, remaining dried cranberries, and the other half of the chives on a plate or cutting board. Roll the ball in cranberry-pecan-chive mixture.
Other than toasting the pecans, there's no cooking involved. You can make this cheese ball and serve it right away or refrigerate it for later!
Tis cheeseball will keep in the refrigerator (wrapped in plastic) for up to a week.