Mix cream cheese, hot pepper sauce, pecans and dried cranberries.
On a piece of aluminum foil place one slice of cheese and spread one cookie scoopful of cream cheese mixture to the edges of the cheese. Repeat layers six times.
Fold foil around cheese and seal tightly. Refrigerate for 8 hours of overnight. Trim edges, cut in half lengthwise and then widthwise into 1/4 inch slices.