In a large mixing bowl, combine the softened cream cheese, feta cheese, dried cranberries, green onions, parsley, and honey. Mix until well blended. Season with salt and pepper to taste.

Lay a tortilla flat and spread the cream cheese mixture evenly over the surface, spreading all the way to the edges.

Roll the tortilla tightly into a log. Cut the log in half crosswise, then start at the cut center of each half and slice toward the outer ends into approximately 1-inch pieces. Use a gentle sawing motion with a sharp knife to keep the pinwheels from getting squished.

Arrange the pinwheels in an airtight container or on a covered serving platter. Refrigerate for at least 2 hours to allow the flavors to develop before serving.