In a large mixing bowl, cream together softened cream cheese and softened butter. Next, beat in brown sugar, vanilla and ½ a cup of chopped pecans along with ½ a cup of semi-sweet chocolates until just combined. Do not overbeat.
Using a spatula, scrape the cheese ball mixture into a mound onto a large piece of plastic wrap and shape into a ball. Place the cheese ball into the refrigerator for at least two hours, or overnight if preparing the day before.
While the cheese ball is chilling, make the candy melt feathers. Melt orange, red and yellow candy melt wafers in separate bowls according to the package instructions.
Line a baking sheet with parchment paper and add a small dollop of melted chocolate and form a leaf shape using a spoon. I recommend making as many as will fit on your baking sheet (but at least 12-15). Place the feathers on the baking sheet in the refrigerator to harden.
Once the cheese ball has completely set, take it out of the refrigerator and mix together the remaining cup of semi-sweet chocolates and pecans and pour them out on a tray or plate. Then carefully roll the cheese ball in the chocolates/ pecans and cover all over. You might need to use your hands to pack extra on and fill in the sparse areas.
Now press in the feathers to the back third of the cheese ball to look like turkey feathers.
Melt a few semi-sweet chocolates in the microwave to attach the nose, eyes and gobbler to the front of the cheese ball to create a face! I recommend that you use kitchen tweezers to dip the facial pieces into the melted chocolate and to attach them to the cheese ball since they are so small!