Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

In a medium bowl, combine cranberries, sugar, butter, and cinnamon.

Cut the sheet of puff pastry into 6 rectangles. Spread each rectangle with orange marmalade, leaving a 1/4 border. Top with 2 slices of Brie and mound with the cranberry mixture, slightly pressing it down. Fold the edges of the pastry inward to enclose and brush with beaten egg. Bake for 15 minutes or until the pastry is golden and the Brie is melted. Top with thyme or rosemary to serve.