Simmer Spiced Cranberry Compote: In a small saucepan over medium heat, combine cranberries, maple syrup, orange juice, orange zest, cinnamon, and cloves. Cook for 5 to 6 minutes, stirring occasionally, until cranberries burst and thicken into a glossy, sweet-tart compote. Remove from heat and allow to cool slightly.

Preheat Oven and Prep Mini Muffin Tin: Preheat oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with melted butter or non-stick cooking spray.

Cut Pastry & Form Cups: On a lightly floured surface, roll out thawed puff pastry sheet to approx. 10x15 inches. Using a pizza cutter or sharp knife, cut into 24 equal squares (4x6 grid). Gently press each square into a mini muffin cup, allowing the pastry corners to point upwards.

Fill with Brie & Cranberry: Place one cube of chilled Brie cheese into the center of each pastry cup. Top each cheese cube with 1 generous teaspoon of the spiced cranberry compote, followed by a sprinkle of chopped toasted pecans and finely chopped rosemary.

Bake to Golden Perfection: Bake at 375°F for 14 to 16 minutes until puff pastry corners are puffed, deeply golden brown, and crisp, and the brie is bubbling and melted.

Garnish and Serve Warm: Remove from oven and let rest in the tin for 3 to 4 minutes. Carefully lift bites onto a serving platter. Drizzle lightly with warm honey, sprinkle with flaky sea salt, and top each bite with a fresh mini rosemary sprig. Serve warm!