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

Unroll the cold puff pastry sheet onto a lightly floured surface. Using a pizza cutter or sharp chef knife, cut the pastry into 24 equal squares (a 4x6 grid). Gently press each square down into a mini muffin cup, allowing the pastry corners to point upward.

In a small bowl, stir together the cranberry sauce, fresh orange zest, cinnamon, and nutmeg until well combined.

Place one cube of brie cheese into the center of each pastry cup. Spoon about 1 generous teaspoon of spiced cranberry sauce directly over the cheese, then sprinkle chopped toasted pecans over the top.

Lightly brush the exposed pastry tips with the beaten egg wash using a pastry brush for a deep, bakery-golden shine.

Bake at 375°F (190°C) for 14 to 17 minutes, until the pastry edges are puffed, flaky, and golden brown, and the brie is molten and bubbling around the edges.

Remove from the oven and let cool in the pan for 4 to 5 minutes so the cheese sets slightly. Use a small offset spatula or butter knife to gently lift the bites onto a serving platter.

Garnish each warm bite with a tiny fresh rosemary sprig, a light pinch of flaky sea salt, and a glossy drizzle of warm honey. Serve immediately while warm and gooey.