In a mixing bowl, combine softened cream cheese, honey, and vanilla extract. Blend until smooth, about 2 minutes. Fold in dried cranberries and chives.

Preheat the oven to 400°F (200°C). Roll out puff pastry into a rectangle about ¼ inch thick. Spread the cream cheese filling evenly across the surface.

Starting from one edge, roll the pastry tightly into a log shape. Slice the log into 16 even rounds, about 1 inch wide. Place on a parchment-lined baking sheet.

Prepare an egg wash by whisking one egg with water. Brush the tops of each pinwheel and optionally sprinkle with Parmesan cheese. Bake for 15-18 minutes until golden.

Allow pinwheels to cool on the baking sheet for about 5 minutes. Transfer to a serving platter and enjoy warm.