In a small saucepan, combine cranberries, wine and honey. Bring to a simmer and cook for about 5 minutes, or until the cranberries are plump. Cool at room temperatures.

In a small mixing bowl, beat cream cheese on medium speed until fluffy. Add half of the cranberry mixtures, half of the pistachios and parsley. Beat until combined.

Spoon cream cheese mixture onto crackers (or phyllo cups). Top with remaining cranberry mixture and the remaining pistachios.