Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 - 8 minutes. Season with salt and pepper, then add jalapenos. Cook, stirring occasionally, until jalapenos are softened, another 5 minutes or so.
Stir in sugar, vinegars and cranberries. Simmer, stirring occasionally, until berries pop, and their juices have reduced to a jam-like consistency, about 15 - 20 minutes. Cool.
To serve, place cream cheese on a small serving platter and top with half of the jam. Serve with crackers or baguette slices.
Recipe by Allons-Eat! at https://www.allonseat.com/cranberry-jalapeno-jam/