Preheat oven to 425°F
Break up and mix goat cheese into a thick paste-like mixture in a large metal bowl using a large wooden spoon.
Finely mince dried cranberries and mint leaves on a cutting board using a large sharp cutting knife. Pour finely minced dried cranberries and mint leaves into the large metal bowl containing the goat cheese. Mix with a large wooden spoon until minced dried cranberries and mint leaves are thoroughly incorporate into the goat cheese. Shape mixture into a compacted ball formation.
Finely mince pistachios, dried cranberries, and mint leaves on a large cutting board using a large knife. Evenly spread out minced pistachios, dried cranberries, and mint leaves on a large serving plate. Roll the goat cheese ball on the large serving plate covering the goat cheese ball with minced pistachios, dried cranberries, and mint leaves. Place the goat cheese ball in the middle of the serving plate, placing butter knife in the center of the goat cheese ball to use for serving.
In medium sauce pan, heat frozen cranberries on medium heat for 7 minutes while constantly crushing and mixing cranberries with metal potato masher. Continue mashing until individual cranberries are broken up, forming a homogeneous mixture. Add orange juice and white sugar all at once while constantly whisking for 10 minutes until mixture becomes a thick sauce. Remove the thick sauce from the heat for 5 minutes to cool.
Remove pita bread from package and onto a cutting board, cutting the pita bread into medium triangles. Place medium pita bread triangles separated evenly onto the parchment paper that is on a cookie sheet. Use a plastic brush to brush pita bread triangles with honey, evenly coating each pita bread triangle. Bake for 5 minutes on the center rack of the preheated oven. Once baked, immediately transfer pita bread triangles onto serving plate. Spread the cranberry sauce onto pita chips prior to serving. Place cranberry spread pita chips around the cheese ball on a large serving plate.