In a bowl, mix together the chopped cranberries, nuts, parsley, and rosemary. Set aside.
Place a sheet of plastic wrap (14-16 inches long) on a work surface. Transfer the Boursin cheese to the center of the plastic wrap. Bring the wrap up over the cheese and mold it into a log shape. Refrigerate for 30-40 minutes or freeze for 10 minutes to firm up.
Spread the prepared nut and cranberry mixture evenly onto a clean chopping board. Unwrap the chilled cheese log and gently roll it in the mixture, pressing lightly to ensure it sticks. Make sure to coat the ends as well.