Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Place the Brie wheel on top of the bread loaf and trace around it with a knife to mark the diameter.

Cut a circular hole in the bread loaf following the trace, then hollow out the center to a depth equal to the height of the Brie wheel.

Cut the removed bread into 1-inch cubes and set aside for dipping.

Carefully slice off the top rind of the Brie wheel and place the cheese into the hollowed bread cavity.

Brush the top surface of the bread bowl and the reserved bread cubes with melted butter.

Spread the cranberry sauce evenly over the top of the cheese.

Sprinkle with fresh thyme and sea salt, then drizzle the entire top with honey.

Place the bread bowl and bread cubes on the prepared baking sheet.

Bake for 18 to 20 minutes until the cheese is bubbling and the bread is golden brown.

Serve immediately while the cheese is in a liquid state.