Preheat your oven to 350°F (175°C). Place the whole brie wheel into a small round ceramic baking dish, mini cast iron skillet, or pie plate lined with parchment paper.

Using a sharp paring knife, gently score a shallow diamond crosshatch pattern across the top rind of the brie (do not cut into the sides or bottom). This allows steam to escape while baking and helps the warm honey compote soak into the cheese.

In a small saucepan over medium heat, combine fresh cranberries, clover honey, orange juice, orange zest, and ground cinnamon. Simmer for 5 to 7 minutes, stirring occasionally, until the cranberries pop and release their ruby juices into a glossy, thick compote. Remove from heat and stir in minced rosemary, toasted pecans, and flaky sea salt.

Spoon the warm honey cranberry pecan topping evenly over the scored brie wheel, letting some tumble casually over the sides into the dish. Bake uncovered at 350°F for 12 to 15 minutes until the brie feels completely soft, molten, and gently bubbling at the edges.

Remove carefully from the oven. Garnish with a fresh rosemary sprig and a light finishing drizzle of warm honey. Serve immediately with warm toasted baguette crostini, gourmet crackers, and crisp apple slices.