Preheat your oven to 350 degrees Fahrenheit. Arrange the pre-baked mini phyllo shells on a large parchment-lined baking sheet, ensuring they are spaced slightly apart so the heat can circulate around them evenly.
In a medium mixing bowl, combine the softened cream cheese, garlic powder, and black pepper. Use a hand mixer or a sturdy spoon to whip the mixture until it is smooth and fluffy. Fold in half of the minced chives to add a hint of fresh onion flavor to the base.
Spoon about one teaspoon of the cream cheese mixture into each phyllo shell. Top the cheese with a small dollop of cranberry sauce. Sprinkle the crumbled turkey bacon and chopped pecans over the top of each appetizer, pressing down very lightly so the toppings stay in place.
Place the baking sheet in the oven and bake for 8 to 10 minutes. You want the phyllo shells to become extra crisp and the cream cheese to get warm and slightly softened. Watch them closely to ensure the nuts do not over-brown.
Remove the tray from the oven and let the appetizers cool for about two minutes. Drizzle each piece with a tiny bit of honey and sprinkle with the remaining fresh chives for a pop of holiday color. Transfer them to a serving platter while they are still warm.
