In a food processor fitted with the steel blade, pulse the fresh cranberries, chopped jalapeños, green onions, and fresh cilantro until finely and evenly minced (about 10 to 12 quick pulses). Do not over-process into a purée; you want vibrant, distinct minced texture.

Transfer the minced mixture to a medium mixing bowl. Add the granulated sugar, freshly squeezed lime juice, ground cumin, and sea salt. Stir thoroughly until the sugar begins to dissolve.

Cover the bowl and refrigerate for at least 15 to 30 minutes (or up to overnight). The sugar will macerate the cranberries, drawing out their tart juices and creating a glistening, luscious ruby salsa.

Place the softened cream cheese in a shallow pie dish, 9-inch ceramic quiche pan, or wide holiday serving platter. Using an offset spatula or the back of a spoon, spread the cream cheese into an even, smooth layer approximately 1/2-inch thick.

Using a slotted spoon (to hold back excess liquid while keeping the glossy glaze), generously ladle the chilled cranberry jalapeño salsa over the cream cheese spread, distributing it evenly to the edges.

Garnish with a sprinkle of extra sliced green scallions or small fresh cilantro leaves. Serve chilled or slightly cool with a sturdy butter knife or spreader alongside crisp buttery crackers, pretzel crisps, and artisan toasts.