Preheat your oven to 375 °F (≈ 190 °C) and grease a 24-count mini muffin pan with nonstick cooking spray.

Cut the brie into small squares (about 1 inch or just under) and chill in the refrigerator until ready to use—this helps with cleaner slices.

On a lightly floured surface, roll out the tube of crescent roll dough. Stretch slightly to form a uniform rectangle and pinch together any seams.

Cut the dough into 24 even squares.

Press each dough square into one of the prepared mini muffin cups, forming a little pastry “nest.”

Place a brie square into each dough-lined cup. Then add about 1 teaspoon (or a little less) of the orange marmalade and cranberry-sauce mixture on top of each brie.

Sprinkle the chopped nuts over each one, then add a small sprig of rosemary or a piece of candied orange for garnish.

Bake for about 10–13 minutes, or until the dough is golden brown and cooked through. (Keep an eye on them—once the brie is melty and the pastry golden, they’re done.)

Let the bites cool in the pan for 5–10 minutes before removing and serving warm.