In a mixing bowl, beat 8 ounces of cream cheese using an electric mixer on medium speed until it reaches a fluffy and smooth consistency, about 2-3 minutes. Gently fold in 1 cup of finely chopped fresh herbs along with 1 cup of chopped cranberries.

Lay out 4 soft tortillas on a clean surface. Spread approximately 1/2 cup of the cream cheese mixture evenly over each tortilla, leaving a small border around the edges.

Starting at one end, tightly roll each tortilla lengthwise, folding in the sides as you go to enclose the filling.

Wrap each rolled tortilla in plastic wrap and transfer them to the refrigerator. Allow the rolls to chill for at least 1 hour, although 2 hours is ideal.

Once chilled, remove the plastic wrap and slice the rolls into pinwheel shapes, typically about 1-inch thick.

Arrange the sliced pinwheels on a festive serving platter and serve alongside light sides such as crisp vegetable sticks or a warm dip.