Preheat your oven to 375°F (190°C). Place the chilled wheel of brie cheese into a small oven-safe round ceramic baking dish, cast iron skillet, or onto a parchment-lined rimmed baking sheet.

Using a sharp paring knife, lightly score a shallow diamond cross-hatch pattern across the top rind of the cheese. Do not cut deeply into the molten paste; scoring helps the sweet cranberry juices penetrate inside.

In a small saucepan over medium heat, combine the cranberries, pure maple syrup (or honey), orange juice, and ground cinnamon. Simmer gently for 4 to 5 minutes until the cranberries begin to burst and release their jewel-toned juices, creating a glossy, thickened glaze.

Stir the chopped walnuts and minced fresh rosemary into the warm cranberry mixture, tossing to coat evenly.

Generously spoon the warm cranberry walnut topping directly over the scored top of the brie wheel, letting some juices cascade down the sides.

Bake on the center oven rack at 375°F for 12 to 15 minutes, until the brie feels soft and warm to the touch and the edges begin to collapse luxuriously.

Remove from the oven and allow to rest for 3 to 4 minutes so the molten cheese stabilizes. Drizzle with extra warm honey, scatter with flaky sea salt and fresh rosemary sprigs, and serve immediately alongside warm crostini, sliced crisp apples, and artisan crackers.