Preheat the oven to 325 degrees F. Spread some pecans onto a cookie sheet and set in the oven for 10 to 15 minutes to lightly toast the nuts. Remove pan and cool.
Set the cream cheese in a large mixing bowl out to soften up a bit. It will make mixing thing up easier. Pick out about 1 cups worth of toasted pecan halves, Set aside for decorating later.
In the mixing bowl with the softened cream cheese, add the bacon bits, Worcestershire sauce, onion soup mix, chives, and spices.
2 8 oz cream cheese, 1¼ cups Cheddar cheese, 1 tablespoon Worcestershire sauce, 1 envelope Onion soup mix, 2 tablespoon chives, 4 oz Bacon crumbles, ½ teaspoon paprika, ¼ teaspoon cayenne pepper, ¼ teaspoon thyme
Using either a spatula or a hand mixer, blend all the ingredients in the bowl until evenly distributed. Scrape the sides of the bowl to combine all ingredients and to gather into a mass in the center of the bowl.
Scrape the cheese mixture onto a sheet of plastic wrap. Place another piece of plastic wrap on top also, and then start shaping the mixture into a oval teardrop shape. The smaller, pointy end will be the snout of the hedgehog. Cover with plastic wrap and chill for an hour.
Unwrap the hedgehog cheeseball onto a platter or serving board, making sure it's large enough to accommodate crackers or greenery.
Start pressing in the pecan halves in rows on the back of the cheese ball. Place the two raisins as eyeballs, and a large peppercorn as a nose.Lay rosemary sprigs or other fresh herbs, to include small bits of evergreen and mini pine cones as decoration along side the cheese ball. Serve immediately. 1 cup pecan halves, 1 black peppercorn, 6 rosemary sprigs