Cranberry Sauce: To a saucepan over medium heat, add butter, cranberries, monk fruit sweetener, cinnamon, cardamom pods, nutmeg, ginger, and water, and bring to a simmer. Once simmering, reduce heat to medium-low, cover saucepan with a lid, and allow to continue simmering until cranberries are just slightly soft or you notice the mixture thickening, about 6-8 minutes. Check mixture often and if you notice cranberries getting too soft before the sauce has thickened, temporarily remove half of the softened cranberries until the sauce has thickened. If you need to do this, once the sauce has thickened, add removed softened cranberries back to saucepan.

To saucepan of cranberry mixture, add orange zest and stir to combine. Simmer mixture uncovered for an additional 1 minute. Meanwhile, preheat oven to 350 degrees Fahrenheit (180 degrees Celcius).

Using a small spoon, scoop out the cardamom pods (if used). Allow to cool slightly for a few minutes before adding to the brie.

Baked Brie: Transfer brie to parchment paper-lined baking sheet. Spoon prepared cranberry sauce atop brie and transfer baking sheet to oven to bake until desired meltiness is reached, about 5-10 minutes, keeping a very close eye on it from about 5 minutes on as it may get quite melty very suddenly. (Once you see the edges of the brie starting to collapse, it's done cooking.)

Final Steps: Top baked brie with sprig of rosemary for garnish. If desired, lift the parchment paper off of the baking sheet and, using a spatula, carefully slide brie onto a serving board and serve alongside crackers, crudités, berries, meats, and olives.