Preheat the oven: Preheat your oven to 375°F and lightly coat a 24-cup mini muffin tin with cooking spray.
Cut the pastry: Roll out the thawed puff pastry sheet on a lightly floured surface and cut it into 24 small squares, about 2 inches each.
Press into the tin: Press each pastry square into a muffin cup, pushing it up the sides to form a small cup shape.
Add the brie: Place one cube of brie cheese into each pastry cup, pressing it gently into the bottom.
Top with cranberry sauce: Spoon about a teaspoon of cranberry sauce over the brie in each cup, keeping the filling level with the pastry edge.
Scatter the pecans: Sprinkle a few pieces of chopped pecans over the top of each bite for crunch and flavor.
Bake until golden: Bake for 12-15 minutes, until the pastry edges turn golden brown and puff up around the filling.
Cool briefly: Let the bites rest in the tin for 5 minutes so the melted brie firms up slightly and the bites release cleanly.
Finish with honey and thyme: Drizzle warm bites with honey and sprinkle with fresh thyme leaves and flaky salt before serving.
Serve warm: Transfer the bites to a serving platter and serve while the brie is still soft and warm.
