In a large mixing bowl, toss cranberries, pecans and half of thyme with ¼ cup brown sugar, cinnamon, nutmeg and melted butter. Coat evenly.
Pour cranberry and pecan mixture onto a baking tray, and bake in the oven for 15 minutes. Be sure to save space on the baking tray for the brie!
Remove from oven. Place parchment paper on the empty space on the baking tray, and sit the brie on top. Score the top of the brie rind in a crisscross pattern, removing about ½ of the top rind. Sprinkle with 1 tbsp of brown sugar and thyme.
Add blackberries to the cranberry and pecan mixture. Stir well.
Place back in the oven for 10-15 minutes, until berries are soft and brie is ooey-gooey.
Serve atop your favourite crackers or sliced baguette.