Add the cranberries to the bowl of a food processor and pulse until very roughly chopped, about 5 pulses. 

To the chopped cranberries, add ½ teaspoon of the kosher salt, plus honey, jalapeno, parsley, orange juice and zest, rosemary, thyme, and black pepper. Pulse until the mixture resembles a coarse relish, still with noticeable bits - take care to not pulse it into a puree.

Let the cranberry relish sit for at least 30 minutes to let the flavors mingle. It's even better to transfer it to a covered container and let it sit in the fridge for a few hours or overnight.

When ready to assemble the appetizer, give the cranberry relish a few good stirs to incorporate. Then add the relish to a fine mesh strainer to drain away any excess liquid.

Add the softened cream cheese, goat cheese, heavy cream, and remaining ½ teaspoon of kosher salt to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until light and fluffy, about 2-3 minutes, scraping down the sides of the bowl as needed. 

Spread the whipped cheese mixture onto a plate, like a cloud. Then use a slotted spoon to layer the cranberry relish over the top. Garnish with additional sliced cranberries and jalapenos, plus a little sprinkling of fresh chopped herbs, if desired. Serve with crostini, crackers, and/or chips - cinnamon pita chips are super fun!