Prep Oven & Pastry Pan: Preheat oven to 375°F (190°C). Generously grease a 24-cup mini muffin tin with nonstick cooking spray.

Roll & Cut Pastry: Unfold the thawed but cold puff pastry onto a lightly floured surface. Gently roll with a rolling pin into a 10x15-inch rectangle. Using a sharp pizza cutter or knife, slice the dough into 24 even squares (4 rows of 6).

Form Pastry Cups: Place one pastry square directly over each mini muffin cup. Gently press the center into the well to form a cup, allowing the four pastry corners to flare outward slightly.

Fill with Brie, Cranberries & Pecans: Cut chilled brie cheese into 24 uniform 3/4-inch cubes. Drop one cube into the bottom of each pastry well. Top each with a heaping teaspoon of cranberry sauce and a sprinkle of toasted chopped pecans.

Bake to Golden Perfection: Bake on the center rack for 14 to 16 minutes until the puff pastry edges are puffed, crisp, and deep golden brown, and the brie cheese is melted and bubbling.

Rest, Garnish & Serve: Allow the bites to cool in the pan for 4 to 5 minutes so the molten cheese stabilizes. Transfer to a serving platter. Drizzle generously with warm honey, scatter fresh minced rosemary and orange zest over top, and finish with flaky sea salt. Serve warm!