In the bowl of a food processor, combine cream cheese, goat cheese, lemon juice, Worcestershire Sauce, salt and black pepper. Process 30 seconds or until smooth. Add cheddar cheese, chives, orange zest, orange marmalade and dried cranberries; process until smooth and ingredients are fully incorporated.
Transfer the cheese to the center of a large piece of plastic wrap that has been placed on a work surface. Pick up the cheese from under the plastic wrap and shape the cheese into a ball. Twist the plastic wrap to enclose the cheese ball. Set the wrapped cheese ball in a bowl with the twisted part of the plastic wrap on top and refrigerate it for at least 1 hour or until firm. You can make the cheese ball up to three days ahead of serving. Remove the cheese ball from the fridge 30 minutes prior to adding the topping mixture, After 30 minutes, remove the plastic wrap and roll the ball in the topping mixture, pressing as you work your way around the ball to ensure the topping adheres. At this point, the cheese
ball is ready to serve, or it can be loosely covered and placed back in the fridge until ready to serve.
When ready to serve, allow it to soften on the counter 30 minutes prior to serving.
Serve on a platter or cheese board along with fresh veggies, crackers, pretzels, and/or crostini.
For the Topping:
Mix the dried cranberries, pecans and orange zest together in a medium bowl.