Place cranberries in food processor and chop coarsely.
Add green onions, cilantro, jalapeno, sugar, cumin, lemon juice, and salt and pulse in food processor until finely chopped.
Place mixture in a bowl and cover. Refrigerate for at least 4 hours to let flavors combine. I like to make mine the night before and refrigerate overnight.
When you are ready to serve the dip, spread softened cream cheese on a medium to large serving platter.
Top cream cheese with the cranberry mixture. Cover the cream cheese evenly.
Garnish with cilantro.
Serve with Wheat Thins or other crackers of your choice.