Begin by carefully slicing each Medjool date lengthwise along one side, ensuring not to cut all the way through. Remove the pits and set aside.

In a medium bowl, combine softened cream cheese, chopped toasted pecans, and dried cranberries. Blend until smooth with a slightly lumpy texture.

Take each prepared date and gently open it wider. Fill each date with the cream cheese mixture using a small spoon or piping bag.

Chill filled dates in the refrigerator for about 15 minutes for better texture if desired.

Arrange the stuffed dates on a serving platter and serve immediately or store in an airtight container in the refrigerator for up to 5 days.