Place the cream cheese in the bowl of your food processor and blend until creamy. Pulse in the white cheddar and parmesan.
Toss the chopped herbs and chives together. Add most of them to the food processor, leaving about 2 tablespoons out to coat the outside of the cheese ball. Add in the garlic powder, salt and pepper. Blend until combined.
Scoop the mixture out with a spatula. I like to scoop it into a piece of plastic wrap. Wrap it up and refrigerate it for 30 minutes. After 30 minutes, you can form it into a tree-like shape (if you wish!) or form it into a ball. Roll it in the herbs and chopped pecans. You can either wrap it back up (depending on how long you will keep it in the fridge) or place it on a plate. You want to refrigerate it for 30 more minutes before serving.
Before serving, add a whole pecan on top. Serve with crackers, pretzels, pita chips - or any veggies of your choice!
You can make this up to two days in advance, without the herbs on the outside, keeping it tightly wrapped in the fridge. You will have to chop fresh herbs to roll it in.