Preheat your oven to 375°F (190°C). Generously grease a standard 24-cup mini muffin tin with nonstick cooking spray or softened butter to prevent any oozing cheese from sticking.

Toast the finely chopped pecans in a dry skillet over medium heat for 3 to 4 minutes until fragrant and lightly golden. Remove immediately from heat to cool.

Lightly dust a clean silicone mat or work surface with flour. Unroll the cold puff pastry sheet and gently roll with a rolling pin into an even 10x15-inch rectangle.

Using a pizza cutter, slice the sheet into 24 even squares (approx. 2.5 x 2.5 inches each). Gently press each square into a cavity of the mini muffin tin, letting the four corners flare upward naturally.

Cut the cold brie wheel into 24 equal cubes (about 3/4-inch each). You can leave the edible white rind intact as it holds structure beautifully during baking.

Place one cube of brie snugly into the bottom of each pastry well.

Spoon a generous rounded teaspoon of spiced whole cranberry sauce directly over each cheese cube.

Sprinkle the toasted chopped pecans and a pinch of minced fresh rosemary evenly over the cranberry sauce.

Bake at 375°F (190°C) for 14 to 16 minutes, until the puff pastry edges are puffed, deeply golden, and crisp, and the brie cheese is melted and bubbling gently.

Remove from the oven and allow the bites to rest in the pan for 3 to 5 minutes so the molten brie sets slightly. Run a small offset spatula around any edges and transfer to a serving board.

Drizzle warm honey over the top, top each bite with a tiny fresh rosemary sprig, and finish with a delicate sprinkle of flaky sea salt. Serve warm!