Preheat the oven to 350 degrees F. Line 2 4" springform pans with parchment paper.
Mix the cream cheese and ricotta in the bowl of your stand mixer until smooth. Scrape down the sides. Add the Dubliner, rosemary, honey and pepper. Mix again 30 seconds to combine.
Divide evenly into the prepared pans and bake for 25 to 30 minutes, until set.
Serve with pomegranate seeds on top drizzled with extra honey and crackers or thinly sliced baguette.