Preheat the oven to 375°F (190°C). Lightly spray a 24-count mini muffin tin with cooking spray.

Lightly dust your counter or a cutting board with all-purpose flour.

Roll out the 8-ounce crescent dough sheet onto the floured surface. If using crescent rolls, pinch the seams together firmly to form a single sheet.

Cut the prepared crescent dough sheet into 24 equal-sized squares.

Place one dough square into each slot of the prepared mini muffin tin, gently pressing it down to form a cup.

Cut the 8-ounce wheel of brie cheese into small pieces and distribute them evenly among the crescent dough cups.

Spoon a generous amount of the 1 cup whole berry cranberry sauce over the brie cheese in each cup.

Add a small piece of fresh rosemary sprig to the top of each bite, if using.

Bake for about 15 minutes, or until the crescent dough is a light golden brown.

Serve warm.