Preheat an oven to 400. Line baking sheet with parchment paper. Combine water and butter in a medium saucepan. Bring to a boil over medium heat. When butter is melted slowly whisk in flour. Keep whisking until ingredients form a ball (1 minute). Remove from the heat and let rest for 5 minutes. Place the batter into a food processor or medium bowl. Add in the eggs one at a time. If using a food processor pulse until each egg is combined. When the last egg is added pulse until the batter is smooth. Drop dough onto the parchment-lined baking sheet using a two tablespoon measuring spoon, or (2) one tablespoons. Bake for 25 minutes or until golden brown. Gently remove puffs from the oven and place them in a no-draft location until cool.

Combine cream cheese, honey, and mayo in a medium bowl. Whisk together until smooth. Add in garlic powder, rosemary, cranberries, green onion, and bacon. Mix until combined. Refrigerate until ready to assemble puffs.

Using a sharp serrated knife, cut the puffs in half. Place about 1 Tablespoon of the filling into the bottom half of the puff. Put the top back on and serve.