Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper or heavy-duty foil. Using a sharp serrated bread knife, slice the bread diagonally into 1-inch diamonds, cutting down almost to the bottom crust but being very careful not to cut all the way through the base.

In a small bowl, whisk together melted butter, minced garlic, chopped fresh rosemary, thyme, sea salt, and black pepper.

Gently pull apart the bread crevices. Brush about half of the garlic rosemary butter deep into the cuts using a pastry brush. Stuff the brie slices and shredded mozzarella evenly into every nook and cranny. Spoon the whole-berry cranberry sauce throughout the crevices, tucking chopped pecans alongside the cheese.

Brush the remaining garlic herb butter all over the top and sides of the crust. Wrap the loaf loosely in foil to prevent the top from over-browning while the interior cheese melts. Bake at 375°F (190°C) for 15 minutes. Unwrap the foil and bake for an additional 5 to 7 minutes until the bread crust is golden and crunchy and the brie is vigorously bubbling and melted.

Remove from the oven, drizzle the bubbling surface with warm pure honey, garnish with extra fresh rosemary sprigs, and serve immediately straight from the baking sheet or board. Guests pull individual warm cheesy diamonds right from the loaf!