Beat the cream cheese and soup mix in a medium bowl until fully combined. Fold in the shredded Swiss cheese.
Divide the cheese mixture in half. Shape each half into 5 × 2-1/2-inch ovals that are slightly pointed at one end.
Place both cheese ovals on a serving plate, leaving space around the sides.
Insert the whole almonds, at a slight angle and in horizontal rows, into one of the cheese pinecones. Insert the sliced almonds into the other.
Refrigerate for 2 hours, then let the pinecones stand at room temperature 15 minutes before serving. Tuck the rosemary sprigs and sugared cranberries around the pinecones to resemble mistletoe.