In a large bowl, using a standing or hand-held mixer, cream butter and blue cheese together until smooth.  Beat sugar into cheese mixture until light and fluffy.

Sift flour, cornstarch and salt together in a medium bowl.  Slowly add to the cheese mixture, increasing speed to combine thoroughly.  Scrape bottom and sides of bowl as necessary.  Stir in dried cranberries until evenly incorporated.

On parchment or plastic wrap, roll dough into two 2-inch diameter logs.  Place chopped pecans onto the parchment or plastic wrap.  Press and roll dough logs into the pecans to throughly coat the edges.  Tightly wrap dough in the same parchment/plastic wrap.  Chill in the refrigerator for about an hour, or until firm.

Preheat oven to 325 degrees F.  Line 2 to 3 baking sheets with parchment paper, Silpat liners, or leave ungreased. Remove dough logs from refrigerator and wrapping.  Cut into 1/4-inch slices and place on prepared sheets about 1-inch apart.  Gently press 2 to 3 rosemary leaves into each slice.  Bake for 15 to 18 minutes, or until cookies are a light-golden color and are fragrant.  Cool completely on wire racks.  Store for up to a week in a tightly sealed container.