In a medium skillet over medium heat, melt the butter. Add brown sugar, salt, and cinnamon. Stir until the sugar dissolves and the mixture bubbles.

Toss in the pecans and cook for 3–4 minutes, stirring constantly, until the pecans are glossy and coated.

Remove from heat, stir in vanilla, and spread pecans on parchment to cool. Break any large clusters into bite-sized pieces.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment for easy cleanup.

Remove the rind from the brie if you prefer a smoother melt. Cut into roughly 24 small cubes that will fit into the mini shells.

Place mini phyllo shells on the baking sheet. Add a cube of brie to each shell.

Top each brie cube with about a teaspoon of cranberry sauce.

Sprinkle a few pieces of candied pecans over the cranberry.

Bake for 8–10 minutes, or until the brie begins to soften and look glossy but hasn’t collapsed completely.

Remove from oven and let cool for one minute. Drizzle lightly with honey, and garnish with a tiny sprig of rosemary or thyme, if desired.

Serve warm or at room temperature.