Preheat the oven to 400 degrees. Place brie round on an ovenproof serving dish. I like to lay parchment paper down on a baking sheet.
Slice the top of the brie round off, cutting inward to make a bowl. Remove the “lid.”
Fill the bowl with the dried cherries and 1/2 cup pecans. Drizzle with 1/2 the honey (1/8 cup). Sprinkle with 1/2 the finely chopped fresh rosemary. Place the lid on top, pushing down. (It’s okay if a little bit falls to the side).
Bake for 10-12 minutes, or until the cheese inside the rind is melted and bubbly.
Drizzle with the rest of honey and sprinkle with fresh rosemary!
Serve hot with your favorite crackers or baguette bread slices.