In a large mixing bowl, combine softened cream cheese and grated Parmesan cheese until smooth and creamy.

Add chopped roasted red peppers, green and black olives, and marinated artichoke hearts. Mix until evenly distributed.

Lay a sheet of plastic wrap and spoon the mixture onto the wrap, shaping it into a log. Wrap tightly and refrigerate for at least 2 hours.

Unwrap the log and roll it in chopped fresh parsley to coat. Garnish with rosemary sprigs and cranberries if desired.

Slice the log into thick rounds and arrange on a serving platter with crackers or vegetable sticks.