• Preheat your oven to 400F.

For the Cranberries

• Chop cranberries and pecans together with brown sugar until the mixture is combined and the pieces are very fine. (If you are making a double batch, you can do this in the food processor.)

For the Biscuits

• In the bowl of your food processor, mix flour, baking powder, 2 teaspoon brown sugar, rosemary and cream of tartar. Pulse to combine.
• Add butter and pulse until the mixture resembles wet sand.
• Add milk and pulse until the dough is moistened.

Putting It All Together

• Scoop 1 tablespoon of biscuit dough into each well of a greased, mini muffin pan. With moist fingers, press the biscuit dough up the sides of the well, forming a cup of dough.
• Place roughly ½ teaspoon of brie (with or without the rind) into each biscuit 'cup'.
• Top each brie section with ¼ teaspoon of the cranberry mixture.
• Bake the bites for 10 minutes, until the biscuit is puffy and the cheese is bubbly.
• Let cool for 5-10 minutes in the pan before removing from the pan to cool on a wire rack.
• Serve warm or at room temperature.