Put the salted butter and cream cheese at room temperature if they are not already. In a medium bowl combine the butter, cream cheese, fresh lemon juice, Worcestershire sauce, hot sauce, and freshly ground black pepper.

Beat the mixture with an electric mixer on medium speed until well combined and smooth, scraping the bowl as needed.

Stir in the freshly shredded cheddar cheese until evenly distributed.

Using a spoon or a small cookie scoop, divide the mixture into 12–15 tablespoon-size portions and place them on a plate or baking sheet.

Dip your clean hands briefly in cold water, then shape each portion into a small, smooth ball. Re-dip your hands in water as needed to prevent sticking.

Cover the balls or the plate and refrigerate for at least 30 minutes (or longer if preparing ahead) to firm up.

While the balls chill, spread the dried cranberries, crushed nuts, and the finely chopped green onion each in shallow bowls or separate areas of a tray for rolling.

Remove the chilled cheese balls from the refrigerator. Roll each ball in your choice of coating—dried cranberries, crushed nuts, finely chopped green onion, or a combination—pressing gently so the coating adheres.

Insert one pretzel stick into each coated cheese ball to serve as a handle. Serve immediately or keep refrigerated until ready to serve.