Prep Oven & Sourdough: Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper. Using a sharp serrated bread knife, slice the sourdough boule in a 1-inch diamond crosshatch pattern, cutting deep into the bread but taking care not to cut through the bottom crust.

Whisk Garlic Herb Butter: In a small heatproof bowl, stir together melted unsalted butter, minced garlic, finely chopped fresh rosemary, a pinch of flaky salt, and freshly cracked black pepper.

Stuff the Bread: Gently pry open the sourdough crevices with your fingers. Use a pastry brush to coat the inside crevices generously with the garlic rosemary butter. Slide slices of brie cheese deep into each cut.

Add Cranberry Sauce & Pecans: Spoon ruby cranberry sauce generously down into the crevices alongside the brie slices. Scatter half of the chopped pecans over the top, letting them tuck into the grooves.

Wrap & Bake: Brush any remaining garlic herb butter over the top crust. Wrap the entire loaf loosely in aluminum foil to seal in steam, then bake at 375°F (190°C) for 15 minutes. Unwrap the foil and bake uncovered for an additional 10 minutes until the crust is golden crisp and the brie is thoroughly melted and bubbling.

Garnish & Serve Warm: Transfer the bubbling pull-apart bread onto a wooden serving board. Scatter remaining toasted pecans and fresh rosemary needles over the top, finish with a warm drizzle of raw honey, and serve immediately while the cheese pull is at its peak.