Preheat the oven to 350°F (175°C) and line a baking sheet with foil or parchment.

Place the sourdough loaf on the baking sheet. Use a serrated knife to make parallel slices across the top, about 1 inch apart, stopping before hitting the bottom crust.

Rotate the loaf and repeat to create a crosshatch pattern.

Cut the Brie into small cubes and prepare the cranberry sauce in a piping or zip bag.

Gently pry open the cut lines and stuff Brie and drizzle cranberry sauce into each pocket.

Melt the unsalted butter in a light-colored skillet over medium heat, stirring continuously until it foams and the milk solids turn to a deep amber color.

Remove from heat and stir in honey, a pinch of salt, and chopped herbs.

Brush the assembled loaf with brown butter mixture and tent loosely with foil.

Bake for 15 to 18 minutes, then remove the foil and bake for an additional 8 to 12 minutes until golden brown and the cheese is melted.

For crisp edges, broil for the last 1 to 2 minutes, watching closely.

Let it sit for 5 minutes before serving.