In a medium bowl, combine softened cream cheese, honey, and vanilla extract. Blend until smooth and creamy. Fold in dried cranberries and chives.

On a lightly floured surface, roll out the thawed puff pastry into a rectangle about 12x9 inches and ¼ inch thick.

Spread the cream cheese mixture over the pastry, leaving a small border. Roll into a log shape and slice into 16 rounds, arranging cut-side up on a lined baking sheet.

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

Remove from oven and cool for a few minutes. Serve warm or at room temperature.