In a medium bowl, combine the softened cream cheese, chopped cranberries, crumbled bacon, chopped pecans, parsley, and most of the shredded cheddar cheese, reserving 2 tablespoons for later. Mix until everything is well combined. Add freshly ground black pepper to taste if desired.

Lay out the tortillas on a clean surface. Trim off the rounded edges of the tortillas to form rectangles, making them easier to slice later on. Spread an even layer of the cream cheese mixture over each tortilla, covering almost to the edges.

Sprinkle the reserved cheddar cheese evenly over the cream cheese mixture on each tortilla.

Starting at one edge, tightly roll up each tortilla into a log, making sure the filling is evenly distributed.

Cut each rolled tortilla into 6 equal pieces to form the pinwheels.

Place the pinwheels on a baking sheet and bake at 350°F (175°C) for 15 minutes, or until the cheese is melted and the tortillas are slightly crisp.

Once baked, remove from the oven and allow to cool slightly before serving.