Using a food processor, food chopper, or knife, chop up cranberries very small and place in a bowl.
Slice the jalapenos and remove seeds for mild or leave them for a hotter dip.
Chop the jalapenos the same size as the cranberries and add them to the bowl.
Slice the green onion and cilantro and add to the bowl.
Add the pinch of salt, lime juice, cumin, and sugar to the bowl and stir well.
Cover and refrigerte the salsa over night.
Whip the cream cheese and spread into an 8x8 inch dish.
Drain the juice from the salsa using a strainer or slotted spoon and spread over the cream cheese.
Refrigerate until ready to serve.
Serve with crackers or tortilla chips.
