Preheat your oven to 190°C (375°F) and lightly grease a mini muffin tin for easy removal of the bites.
Unfold the puff pastry sheet on a lightly floured surface and roll it out gently with a rolling pin to smooth and slightly thin it out, about 1/8 inch thick.
Using a sharp knife or pizza cutter, cut the pastry into 2-inch squares, aiming for even pieces for uniform bites.
Press each pastry square gently into the cups of the prepared mini muffin tin, shaping them into little cups with the edges slightly overlapping the sides.
Bake the pastry shells in the preheated oven for 8-10 minutes until they are lightly golden and crisp.
Meanwhile, chop the Brie into small pieces and set aside; this will make melting easier once assembled.
In a small bowl, toss the cranberries with sugar or honey to sweeten and soften them slightly, which also enhances their tart flavor.
Remove the pastry shells from the oven and carefully fill each with a small piece of Brie followed by a spoonful of the sugared cranberries.
Return the filled pastry cups to the oven and bake for another 12-15 minutes, until the cheese is melted, bubbly, and the cranberries are soft and slightly caramelized.
Once done, remove the bites from the oven and let them rest for 5 minutes. Drizzle with honey and sprinkle with chopped herbs if desired, then serve warm.