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Wash celery and cut into 3–4 inch pieces. Pat dry completely.
In a skillet, toast pecans over medium heat for 3–4 minutes until fragrant. Cool slightly.
Combine cream cheese, chopped cranberries, toasted pecans, honey, vanilla, cinnamon, and salt. Stir until smooth and creamy.
Use a spatula to fill celery grooves generously with the cream cheese mixture.
Sprinkle with parsley if desired and arrange on a platter.
Refrigerate for 15–30 minutes before serving for best texture.