Place 2 (8-ounce) packages cream cheese in the bowl of a stand mixer (or a large bowl if using an electric hand mixer). Let sit at room temperature until softened.

Meanwhile, prepare the following, adding each to a food processor fitted with the blade attachment as you complete it: Cut 1 medium scallion crosswise into 1-inch pieces. Trim and halve 1 medium jalapeño pepper lengthwise; remove the white ribs and seeds. Pick the leaves from 4 fresh cilantro sprigs until you have 1 tablespoon. Juice 1 medium lemon or lime until you have 1 tablespoon.

Add 2 cups cranberries, ¼ cup granulated sugar, and ¼ teaspoon kosher salt. Pulse until finely chopped, scraping down the sides of the bowl as needed, about 10 (1-second) pulses.

Beat the softened cream cheese on medium speed with the paddle attachment until light and creamy, about 2 minutes, scraping down the sides of the bowl as needed. Transfer to a serving plate or in a 9-inch pie dish and spread into an even layer about ¼-inch thick.

Use a slotted spoon to spoon the cranberry-jalapeño mixture over the cream cheese (reserve any accumulated juices for cocktails or nonalcoholic spritz), and spread into an even layer. Garnish with more chopped cilantro leaves if desired. Serve with cinnamon pita chips.