Position rack in middle of oven. Preheat oven to 375°F/190°C. Line a rimmed half-sheet pan with parchment paper and coat with nonstick spray.

Place Brie on pan and bake for about 10 to 15 minutes or until you can feel that it is very soft and molten inside when you gently touch the top. Your finger will depress a bit and there will be a good amount of give.

Meanwhile, combine the cranberries, sugar, water, orange zest and chopped 1/4 teaspoon of chopped rosemary in a saucepan. Bring to a simmer over medium heat, stirring often, and simmer for about 6 to 8 minutes or until half of the berries have popped.

As soon as the cheese is done, use a supportive, broad spatula to transfer the cheese to a display plate. Top with sauce (remove the orange strip - I eat it!), sprinkle with almonds, if using, and embellish with sugared rosemary, if using. Serve with low FODMAP crackers or baguette.