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In a bowl, mix together the chopped cranberries, nuts, parsley, and rosemary. Set aside.
Place a sheet of plastic wrap (14-16 inches long) on a work surface. Transfer the Boursin cheese to the center of the plastic wrap. Bring the wrap up over the cheese and mold it into a log shape. Refrigerate for 30-40 minutes or freeze for 10 minutes to firm up.
Spread the prepared nut and cranberry mixture evenly onto a clean chopping board. Unwrap the chilled cheese log and gently roll it in the mixture, pressing lightly to ensure it sticks. Make sure to coat the ends as well.
Drizzle generously with honey or hot honey.
Refrigerate until ready to serve.