In a bowl, mix together cranberry sauce, dried cranberries, cinnamon, and honey. Transfer mixture to a plate. Place goat cheese log on top of the mixture and roll, pressing gently to coat. Fill in any gaps in the goat cheese log with extra dried cranberries. Chill until ready to serve.
In a bowl, add the cornmeal, salt, and water and mix until well combined. Let the mixture rest for 10 minutes.
Using your hands, form 8 balls of dough. Flatten each ball until each is 1-inch thick. You may have to wet your hands a bit to work the dough.
In a large skillet, heat 1 tablespoon of oil over medium heat. Add 3-4 arepas at a time. Pan fry for about 5 minutes on each side until golden brown. Repeat with remaining oil until all the arepas are cooked. Transfer arepas to a paper towel lined plate to drain. (The outside of the arepa will be golden brown while the inside is slightly doughy. This is what you want. If you were to fry it longer, it may dry out.)
Once they are cool enough to handle, cut a 4-inch pocket on the side of the arepa (don’t cut them in half). Spread cranberry goat cheese. Add leftover turkey and other leftovers as desired. Enjoy!