In a mixing bowl, combine Neufchatel cheese, light brown sugar, ground cinnamon, and optional nutmeg. Use an electric mixer on medium speed for about 3 minutes, until light and fluffy. Gradually fold in the light sour cream and vanilla extract until smooth. Chill the dressing in the refrigerator while preparing the apples.

In a separate bowl, mix cold water with fresh lemon juice. Core and dice the crisp, sweet apples into bite-sized cubes. Place the apple pieces into the lemon mixture to prevent browning. Soak for about 5 minutes, then drain on paper towels.

In a large serving bowl, add the drained apples, about three-quarters of the Fishers walnuts, and dried cranberries. Pour in the chilled dressing and gently toss until well-coated.

Top the salad with the remaining walnuts and a sprinkle of cranberries. Chill for an additional 15 minutes if desired before serving.