Preheat the oven to 400°F/204°C. Lightly coat a baking sheet pan with nonstick spray and line with parchment paper.

Whisk the egg until blended.

Unwrap the puff pastry and place it on a clean, lightly floured surface. Using the rolling pin carefully roll out the puff pastry into a 10 inch (25 cm) square.

Place the round of brie in the middle of the puff pastry. Fold the corners over the brie to seal, using the egg wash if needed. Fold in the edges and smooth the sides to keep a round shape.

Place the wrapped brie on the prepared baking sheet and brush the puff pastry with the egg wash. Be sure to coat the sides but do not use too much or it will puddle and make the puff pastry soggy.

Once the oven is preheated, bake the brie for 30 minutes, until the pastry is golden brown. You may need to add a few minutes depending on your oven. While the brie bakes, you can continue with the recipe to make the topping.

In a small bowl combine the honey, dried cherries, and pecans and mix well. Set aside.

Remove the brie from the oven and place it on a heatproof surface.

Drizzle the topping on the baked brie and serve hot with baguette or crackers.