In a small heavy-bottomed saucepan, combine the Redpath® Golden Yellow Sugar and orange juice. Place over medium-high heat until sugar is dissolved and mixture starts to simmer.
Reduce heat to medium-low, add in the minced garlic and cayenne pepper. Stir until garlic is fragrant; about 30 seconds. Add in the chopped dried cranberries and stir to coat. Remove from heat. Set aside to cool completely.
In a large bowl, using a hand mixer, cream the cubed cream cheese and goat cheese together until smooth and well combined.
Add in the sugar-cranberry mixture, sprinkle in the chives and orange zest. Fold in by hand using a large rubber spatula until well combined.
Drop dollops of the cheese mixture onto a sheet of parchment (or large piece of plastic wrap) to form a rough log. Carefully form it into an even log and roll it tightly in the parchment, twisting the ends to seal. Place into the fridge to firm up and chill; at least 1 hour, preferably overnight, to allow flavours to develop.
In a small bowl, combine the chopped pistachio with the chopped rosemary and thyme.
Carefully unwrap the cheese log, keeping it on the parchment paper. Spread the pistachio mixture in a single layer to the width of the cheese log onto the parchment paper in front of the cheese. With the help of the parchment paper, carefully roll the cheese log into the pistachio and herbs, gently patting the mixture into the cheese until the entire log is covered. Rewrap the log in the parchment paper and chill for at least an hour or until ready to serve.
Store cheese log, well wrapped and placed into an airtight container, for up to 5 days in the fridge.