Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper to prevent any sticking and to make cleanup easier after your Christmas party. Arrange the mini phyllo shells on the baking sheet, making sure they are spaced evenly so the heat circulates around each tartlet.
Take the chilled Brie cheese and cut it into small cubes, roughly half an inch in size. You do not need to remove the rind, as it is completely edible and helps the cheese hold its shape while baking, but you can trim it slightly if you prefer a smoother texture. Place one cube of cheese into the center of each phyllo shell.
Top each piece of cheese with a small teaspoon of the whole berry cranberry sauce. If you are using orange zest, stir it into the cranberry sauce before portioning it out to infuse the tartlets with a bright, citrusy aroma. Sprinkle the chopped pecans over the top of the cranberry sauce, pressing them down gently so they stay in place.
Place the baking sheet in the center rack of the oven and bake for 10 to 12 minutes. You are looking for the cheese to be melted and bubbly, and the edges of the phyllo shells to be a light golden brown. Be careful not to overbake, as the shells can burn quickly due to their delicate nature.
Remove the tartlets from the oven and let them cool for about two minutes. While they are still warm, drizzle a small amount of honey over each one and garnish with a few fresh rosemary leaves. The heat from the tartlets will release the oils in the rosemary, creating a wonderful holiday scent as you serve them.
