Preheat an oven to 400 F. Place a piece of parchment paper on a small baking sheet.
Make the Cranberry Sauce. Combine the cranberries, sugar, water, grand marnier, orange zest and juice, rosemary, and Chinese five spice in a small saucepan. Bring to a simmer over medium heat and cook until the cranberries have burst and are soft. Cool the sauce to room temperature.
Score the brie. Score a diamond pattern into the top of the brie. Only go about 1/8 of an inch deep. Place the brie on the prepared baking sheet.
Top and bake. Top the brie with half of the cranberry sauce and bake for 8-10 minutes, until gooey. Remove from the oven.
Top and serve. Transfer the parchment with the brie to a serving board or platter. Top with the chopped walnuts and more rosemary. Drizzle with honey and sprinkle with flaky sea salt. Serve with fruit, crackers, and the rest of the cranberry sauce.
Notes
Bake the brie from cold so that it doesn't liquify. If you're using room temperature brie, only bake for 5 minutes.