In a mixing bowl, combine softened cream cheese and crumbled feta until smooth and creamy, about 2-3 minutes. Fold in chopped dried cranberries and finely chopped fresh herbs, mixing until evenly distributed.

Drizzle in honey and lemon juice, then season with freshly ground black pepper to taste. Mix until all ingredients are well combined.

Take a flour tortilla and spread an even layer of the filling mixture across it, leaving a small border around the edges.

Starting from the edge closest to you, tightly roll the tortilla away, keeping the filling snug inside. Place the rolled tortilla seam-side down.

Repeat the rolling process for the remaining tortillas and filling until everything is used up.

Wrap the assembled pinwheels tightly in plastic wrap and refrigerate for about 30 minutes.

After chilling, remove the pinwheels from the refrigerator and slice each roll into 1-inch thick pinwheels. Arrange on a serving platter.