Add pecans to a skillet. Turn the heat to medium, and cook, until pecans are fragrant, about 2-3 minutes. Add in 1 tablespoon honey and cook until bubbling. Transfer to pans to a piece of parchment paper, spaced apart, and let cool.
Add remaining 1 tablespoon honey, apple cider vinegar, olive oil, dijon, salt, pepper and cinnamon to a large bowl.
Shred brussels sprouts. You can do this either with a food processor using a slicing attachment, carefully with a mandolin or by thinly slicing the brussels sprouts. Place shredded sprouts on top of the dressing in the bowl. Add in dried cranberries, and cooled pecans and toss together until combined.
The salad is best served after it sits for a few hours.