Lightly toast pecans and pumpkin seeds in a pan over medium-low heat, stirring often, until pecans are lightly toasted and pumpkin seeds begin to pop.
Remove from heat immediately as they can burn quickly.
Place pecans, pumpkin seeds, dried cranberries, and salt in the small bowl of a food processor. Pulse until a very coarse meal is formed.
Pour the nut mixture onto a plate and roll the chèvre into it, patting and pressing the mixture onto the outside of the cheese to form a nice crust.
Place the well-coated cheese onto your charcuterie board and drizzle liberally with local honey.