In a mixing bowl, beat cream cheese until fluffy and smooth, about 2-3 minutes. Mix in chopped herbs and cranberries until well combined.

Lay a tortilla flat on a clean surface. Spread a layer of the cream cheese mixture evenly over the tortilla, leaving a small border.

Starting from one end, tightly roll the tortilla into a log shape, keeping the filling intact.

Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.

Unwrap the roll-ups and slice each into 1-inch thick pinwheels.

Arrange the sliced pinwheels on a serving platter and serve immediately.