In a mixing bowl, combine 8 ounces of softened cream cheese with 1 cup of chopped dried cranberries, ½ cup of powdered sugar, the zest of one orange, and 2 tablespoons of freshly squeezed orange juice. Using a hand mixer, blend until smooth and creamy, about 2-3 minutes.

Place a flour tortilla on a clean, flat surface. Spread a layer of the cream cheese mixture evenly over the tortilla, leaving a small margin around the edges.

Starting from one edge, roll the tortilla tightly, keeping the filling intact.

Wrap the rolled tortilla tightly in plastic wrap and refrigerate for at least one hour.

After an hour, unwrap the pinwheel and slice it into 1-inch thick rounds.

Sprinkle chopped nuts over the sliced pinwheels if desired.

Arrange the sliced pinwheels on a decorative serving platter.