1. Place pecans in a single layer on a shallow pan. Bake at 350° for 8 to 9 minutes or until toasted, stirring once after 5 minutes.
2. Melt butter in a large saucepan over low heat. Add marshmallows, and cook, stirring constantly, 4 to 5 minutes or until melted and smooth. Remove from heat.
3. Stir in cereal and 1 cup cranberries until well coated.
4. Press mixture into a 13- x 9-inch baking dish coated with cooking spray. Sprinkle with toasted pecans and cinnamon. Chop remaining 1/4 cup cranberries, and sprinkle on top. Let stand 10 to 15 minutes or until firm. Cut into 24 bars.
Note: For testing purposes only, we used Kashi GOLEAN Crunch! cereal.