In a food processor, combine the cranberries, sugar, green onions, jalapeños, cilantro, lime juice, and salt. Pulse until the mixture is finely chopped but not pureed, about 30 seconds.

Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours, or overnight for best results.

While the salsa chills, let the cream cheese sit at room temperature for about 30 minutes to soften.

Spoon the chilled salsa mixture generously over the softened cream cheese.

Garnish with chopped cilantro or lime zest and serve with tortilla chips, crackers, or baguette slices.