Preheat oven to 375°F (190°C). Spray a 24-cup mini muffin tin generously with nonstick cooking spray.

Unroll the cold puff pastry sheet onto a lightly floured cutting board. Using a pizza cutter or sharp knife, cut the sheet into 24 equal squares (4 rows by 6 rows). Gently press each square into a prepared mini muffin cup, allowing the four pastry corners to flare outward over the rim.

Cut the brie wheel into 24 bite-sized cubes (about 3/4-inch each, keeping the rind intact). Place one cube into the center of each pastry cup. Spoon 1 heaping teaspoon of cranberry sauce over the cheese in each cup, then sprinkle with the toasted chopped pecans and minced fresh rosemary.

Bake in the preheated oven for 14 to 17 minutes until the puff pastry corners are deeply golden-brown, puffed, and crisp, and the brie is bubbling. Remove from oven and let rest in the tin for 5 minutes so the cheese sets slightly.

Use a small butter knife or offset spatula to gently lift the warm bites from the muffin cups and transfer to a serving platter. Drizzle generously with warm honey and garnish with extra fresh rosemary needles. Serve warm.