In a medium saucepan, combine the cranberries, granulated sugar, water, 1 teaspoon orange zest, and 1 tablespoon fresh orange juice. Bring the mixture to a simmer over medium heat, stirring occasionally.

Cook for 5-7 minutes, or until the cranberries burst and the compote thickens slightly. Remove from heat and let cool completely. This can be made ahead and refrigerated for up to 3 days.

While the compote cools, spread the chopped pecans in a dry skillet over medium-low heat or on a baking sheet at 350°F (175°C). Toast for 5-7 minutes, stirring occasionally, until fragrant and lightly browned. Let cool completely.

In a large mixing bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter on medium speed until smooth and creamy, about 2-3 minutes. Ensure there are no lumps.

Gradually add the powdered sugar, beating until fully incorporated and the mixture is light and fluffy. Beat in the vanilla extract and ground cinnamon (if using) until just combined. Scrape down the sides of the bowl as needed.

Gently fold about half of the cooled cranberry orange compote into the cheesecake mixture with a rubber spatula, creating beautiful swirls. Be careful not to overmix.

Transfer the dip to a serving bowl. Spoon the remaining cranberry orange compote on top and sprinkle generously with the toasted pecans and a little extra orange zest for garnish.

For best flavor and consistency, cover and refrigerate the dip for at least 30 minutes before serving. Serve chilled with graham crackers, vanilla wafers, shortbread cookies, or fresh apple slices.