Simmer Cranberry Compote: In a small saucepan over medium heat, combine cranberries, maple syrup, orange juice, orange zest, and ground cinnamon. Simmer for 6 to 8 minutes until cranberries pop and thicken into a jammy sauce. Remove from heat and let cool.

Preheat & Prep: Preheat oven to 400°F (200°C). Lightly grease a 24-cup non-stick mini muffin tin with butter or cooking spray.

Cut Pastry Squares: On a lightly floured surface, roll out the thawed puff pastry sheet slightly into a 10x15-inch rectangle. Cut into 24 equal squares (approx. 2.5 inches each).

Shape & Fill Cups: Gently press each puff pastry square into a mini muffin cup, pressing down in the center so the corners stand up. Place one cube of chilled brie (about 3/4-inch) into each cup. Top each with 1 generous teaspoon of spiced cranberry compote and a sprinkle of chopped pecans.

Bake & Garnish: Bake on the center rack for 14 to 16 minutes, until the puff pastry is deep golden brown and the cheese is bubbling. Let rest in the tin for 5 minutes to firm slightly. Garnish each tartlet with a tiny fresh rosemary sprig and serve warm.