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In a saucepan, combine cranberries, jalapenos, sugar, water, orange zest, and orange juice.
Bring the mixture to a boil over medium-high heat, stirring frequently.
Once boiling, reduce the heat to medium-low and let it simmer until the cranberries burst and the mixture thickens (about 10-15 minutes).
Remove from heat, mash with a potato masher, and let it cool. The jam will continue to thicken as it cools.
In a mixing bowl, combine softened cream cheese, mayonnaise, sour cream, garlic powder, salt, and black pepper. Beat the mixture until smooth and well combined.
Transfer the creamy mixture into a serving bowl, spreading it evenly to create a smooth base. Spoon the prepared cranberry jalapeno jam over the creamy base, allowing it to sit on top.
Garnish with fresh parsley for a pop of color. Serve with crackers, sliced baguette, or as a spread for sandwiches.