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Make sure to set your cream cheese out at room temperature to soften.
Place cranberries, jalapeños, green onions cilantro, lime juice, salt, and sugar, in a food processor and process until finely chopped, scraping down sides of food processor as necessary.
Sample salsa and add more salt and sugar to taste. (I generally find that I like at least 2 tablespoons additional sugar.)
Chill in fridge for about 2 hours or more. To serve, spread room temperature cream cheese evenly in 2 pie plates or other shallow serving dishes, like an 8x8 pan. Spread salsa on top and serve with crackers.