Toast pecans in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant and lightly golden. Allow to cool completely, then finely chop 2 cups for filling and 1 1/2 cups for coating. Beat softened cream cheese and butter together using an electric mixer on medium speed until smooth and creamy, about 2 minutes, ensuring no lumps remain. Add powdered sugar, maple syrup, vanilla extract, cinnamon, and salt to the cream cheese mixture. Beat on low speed initially, then increase to medium and mix until fully incorporated and silky smooth, approximately 1-2 minutes. Fold in the 2 cups of finely chopped toasted pecans and graham cracker crumbs using a sturdy spoon or spatula until everything is evenly distributed throughout the mixture. Line a baking sheet with parchment paper. Using a cookie scoop or tablespoon, portion out about 1 tablespoon of mixture and roll between your palms to form smooth, round balls. Wet hands slightly with cold water between rolling to prevent sticking. Combine the 1 1/2 cups finely chopped pecans for coating with granulated sugar and optional cinnamon in a shallow bowl. Roll each ball generously in this pecan mixture, pressing gently to ensure coating adheres well. Refrigerate the coated balls on the baking sheet for at least 2 hours until firm. For faster results, freeze for 45 minutes. Optional: Melt chocolate chips with coconut oil in 30-second intervals in the microwave, stirring between each interval. Transfer to a small zip-top bag, snip corner, and drizzle over chilled balls. Allow chocolate to set for 10 minutes before serving.