Preheat your oven to 375°F (190°C). Line a small baking sheet with parchment paper, or place the brie wheel inside a small 6-inch cast iron skillet or oven-safe brie baker.

Using a sharp paring knife, gently score the top rind of the brie in a shallow crosshatch diamond pattern (do not cut all the way through, and do not remove the sides or bottom rind).

Spoon whole berry cranberry sauce generously over the top of the scored brie wheel, allowing a few berries to tumble over the sides.

Scatter toasted chopped walnuts, fresh rosemary, and orange zest over the cranberry layer. Drizzle with 1 tablespoon of pure honey.

Bake in the preheated oven for 12 to 15 minutes until the brie feels very soft and molten when gently pressed in the center, and the cranberries are warm and bubbling.

Remove from oven, drizzle with remaining tablespoon of honey, and serve immediately with warm sliced sourdough baguette, apple slices, and gourmet crackers.