1. In a saucepan over medium heat combine cranberries, sugar, orange juice, zest, and cinnamon and cook until berries pop and sauce thickens, about 8–10 minutes, then cool slightly.

2. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

3. Cut crosshatch slits into the top of the sourdough loaf without slicing through the bottom to create pull-apart sections and shape into a wreath on the prepared sheet.

4. Tuck brie cubes into the slits evenly, then drizzle melted butter and olive oil over the loaf and sprinkle with salt, rosemary, and thyme.

5. Bake uncovered for 20–25 minutes until bread is golden and brie is melted, broiling for 1 minute if extra crisping is desired.

6. Remove from oven, let cool for five minutes, spoon cranberry topping over the wreath, garnish with pistachios and rosemary sprigs, and serve warm.