In a mixing bowl, combine softened cream cheese, honey, and vanilla extract. Blend until smooth, then fold in dried cranberries and chives.

Lightly flour your workspace and roll out puff pastry into a large rectangle, about 1/4 inch thick. Transfer to a lined baking sheet.

Spread the cream cheese mixture evenly over the pastry, leaving a small border. Roll tightly from one edge to form a log and seal the edges.

Cut the rolled log into approximately 16 equal rounds, each about 1 inch thick. Place cut-side up on the baking sheet.

Preheat oven to 400°F (200°C). Brush pinwheels with egg wash and sprinkle with Parmesan if desired. Bake for 15-18 minutes until golden brown.

Remove from oven and cool slightly on the baking sheet before serving warm.