1. In food processor, chop cranberries into fine pieces. Add pecans; pulse to a fine mixture. Remove and set aside. 
2. Wipe out bowl of food processor; add Swiss cheese. Chop into fine pieces. Add cream cheese, onions, brandy, orange juice, salt, garlic powder, black pepper and red pepper flakes. Process until all ingredients are well-blended. Cover; refrigerate for 2 hours or until firm. 
3. Lay a piece of parchment paper flat on a work surface. Spread cheese mixture onto paper near bottom edge. Begin rolling up paper around cheese to form a log that is roughly 1 1/2 inches in diameter and 7 inches long. Leave cheese rolled up in parchment paper. Place in freezer for 40 minutes. 
4. On large plate, spread pecan mixture into an even layer. Remove cheese log from freezer; gently remove paper. Roll cheese log through the nuts to coat on all sides. Wrap cheese log tightly with plastic wrap. Refrigerate for at least 3 hours before serving.  
5. Note: It is best to make this the day before serving. The flavors have a chance to combine, and the cheese will hold its shape.

Calories: 297, Fat: 27 g (10 g Saturated Fat), Cholesterol: 44 mg, Sodium: 258 mg, Carbohydrates: 5 g, Fiber: 2 g, Protein: 8 g.