Chop the red peppers finely and slice both green and black olives if they are not pre-sliced.

In a large bowl, combine the cream cheese, garlic powder, onion powder, and lemon juice. Blend until smooth.

Fold the minced dill, green olives, black olives, and chopped red peppers into the cream cheese mixture.

Spread about ½ cup of the cream cheese mixture evenly over a tortilla.

Roll the tortilla tightly into a log shape and wrap securely with plastic wrap. Repeat for all tortillas.

Place the wrapped tortillas in the freezer for 30 minutes.

Remove from the freezer, unwrap the plastic wrap, and cut each roll into ¾-inch slices.

Arrange the pinwheel slices in the shape of a Christmas tree on a serving platter.

Decorate with fresh rosemary, cherry tomatoes, and optional holiday picks. Serve immediately.