Add the cranberries, orange juice, brown sugar, 2 tablespoons of the hot honey, half of the diced jalapeño and kosher salt to a medium saucepan. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally.
Reduce the heat and simmer for 8 to 10 minutes. Stir occasionally and gently press some of the cranberries against the side of the pan as they burst. The finished mixture should look thick, glossy and jammy. Remove the cranberry-jalapeño mixture from the heat and let it cool completely. It will continue to thicken as it cools.
Add the feta, softened cream cheese, Greek yogurt, olive oil, lemon zest, lemon juice and garlic to a food processor. Process for 60 to 90 seconds, stopping to scrape down the sides as needed, until the whipped feta is creamy and spreadable.
Spoon the whipped feta into a wide, shallow serving bowl. Use the back of a spoon to spread it into an even layer with a few natural swirls across the surface. Spoon approximately half of the cooled cranberry mixture over the whipped feta. Gently swirl it into the surface two or three times. Do not completely mix the two layers together. Spoon the remaining cranberry mixture over the top. Finish with the remaining diced jalapeño and drizzle with the remaining 2 tablespoons of hot honey.
Serve with sturdy butter crackers, crostini, pretzel crisps or sliced pears.
