In a small bowl, stir together cream cheese and cumin; set aside. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone. Spoon one-fourth of the cream cheese mixture into the pocket of each chop. Secure openings with wooden toothpicks. Sprinkle chops with salt and pepper. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chops on grill rack over pan. Cover and grill for 35 to 40 minutes or until done (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust grill for indirect cooking. Grill as above.) Meanwhile, for glaze, in a small saucepan, stir together preserves, cranberries, and horseradish. During the last 5 minutes of grilling, place pan over the heat on the outside edge of the grill. To serve, spoon some of the glaze over the chops. Pass remaining glaze. Makes 4 servings.