In a food processor, combine the fresh or thawed cranberries, sugar, green onions, jalapeños, cilantro, lime juice, and salt. Pulse the mixture until finely chopped, about 10-15 seconds, aiming for a chunky consistency.

Transfer the cranberry salsa to a bowl and cover it tightly with plastic wrap. Refrigerate for at least 2 hours or overnight, allowing the flavors to meld and intensify.

As the salsa chills, take out the cream cheese and let it soften at room temperature for about 30 minutes. Once softened, you can either spread it evenly on a serving plate or leave it whole.

Once your salsa has chilled, carefully spoon it over the prepared cream cheese. Spread it evenly, allowing the colorful salsa to cascade over the creamy surface.

Consider garnishing with additional cilantro or lime zest before serving. Serve with an assortment of crackers, tortilla chips, or baguette slices.