Preheat & Line: Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with heavy-duty aluminum foil or parchment paper.

Cross-Hatch Sourdough: Place the round sourdough boule on a stable cutting board. Using a sharp serrated bread knife, cut 1-inch parallel slices across the loaf, cutting deep into the bread but stopping about ½ inch before the bottom crust so the loaf stays fully intact. Rotate the loaf 90 degrees and repeat perpendicular slices to create a diamond cross-hatch pattern.

Mix Herb Butter: In a small microwave-safe bowl, whisk together the melted butter, pure honey, minced garlic, finely chopped fresh rosemary, flaky sea salt, and black pepper.

Stuff Crevices: Gently pry open the bread diamonds with your fingers. Evenly slide the cold slices of brie cheese into every slit. Follow by spooning dollops of whole berry cranberry sauce into the crevices right alongside the cheese, and tuck the chopped pecans into the openings.

Brush & Foil Tent: Brush the remaining rosemary garlic honey butter generously all over the top and deep into the crevices of the stuffed bread loaf. Loosely tent a piece of aluminum foil over the bread (making sure it does not touch the cheese) and crimp edges loosely to the bottom sheet.

Bake & Crisp: Bake foil-covered for 15 minutes to allow the cheese to melt thoroughly into the bread. Remove the foil tent and bake uncovered for an additional 5 to 7 minutes until the bread crust is shatteringly crisp, deeply golden, and the brie is bubbling enthusiastically.

Garnish & Serve Warm: Remove from the oven, let rest for 3 minutes, then transfer to a wooden serving board. Scatter fresh rosemary sprigs and ruby pomegranate arils over the top, and serve warm while guests pull apart individual cheesy, cranberry-stuffed morsels!