Preheat oven to 375°F. Spray a 24 cup mini muffin tin generously with cooking spray. Unroll crescent dough and separate into squares. Cut each square into 4 smaller pieces. Press each piece into a muffin cup to form a little pastry shell. The dough should come up the sides slightly.

Cut brie into 24 small uniform cubes, about half inch pieces. Place one cube of brie in each pastry cup. Top each with a small spoonful of cranberry sauce, about half a teaspoon. Don't overfill or it'll bubble over during baking. Add a tiny sprig of fresh rosemary to each if using.

Bake for 12 to 15 minutes until the pastry is golden brown and the brie is melted and bubbly. The cranberry sauce will get warm and jammy. Watch them closely at the end so the pastry doesn't burn. The cheese should be completely melted.

Let cool in the pan for 2 minutes so they firm up slightly and are easier to remove. Drizzle with honey while still warm. The honey adds sweetness and makes them look gorgeous. Use a small spoon or offset spatula to carefully remove from the muffin tin. Serve warm for best results.