In a large mixing bowl, blend together 8 ounces of softened cream cheese with 1 cup of well-drained roasted red peppers, ½ cup of mixed green and black olives, and ½ cup of finely chopped marinated artichoke hearts. Add ½ cup of freshly grated Parmesan cheese, 1 tablespoon of Italian seasoning, 1 teaspoon of garlic powder, and a pinch of black pepper. Mix until the ingredients are well incorporated and the mixture is creamy and smooth.

Lay a large piece of plastic wrap on a clean surface. Spoon the mixture onto the center and shape it into a log using the wrap.

Wrap tightly in plastic wrap and twist the ends to secure, then chill in the refrigerator for at least 2 hours.

Carefully unwrap the cheese log and roll it in ½ cup of finely chopped fresh parsley, pressing lightly to adhere.

Place the cheese log on a serving platter and garnish with fresh rosemary sprigs and fresh cranberries.