Stir together cream cheese and sugar until blended. Add dried cranberries, reserving 1/4 cup cranberries.
Drain pineapple and oranges; pat dry between layers of paper towels. Set oranges aside.
Stir pineapple and coconut into cream cheese mixture, reserving 1/4 cup coconut. Stir in chopped pecans. Spoon mixture into a serving bowl.
Sprinkle reserved dried cranberries around edges of bowl. Arrange orange sections around inside edge of cranberries. Sprinkle reserved 1/4 cup coconut in center, and top with pecan halves. Serve with gingersnaps.