Preheat oven to 375°F (190°C).
Prepare the Tartlet Shells: Gently, unroll the crescent roll dough, and using a rolling pin, flatten the dough and cut 24 squares from the dough. Using your hands, pull the dough to fit into the mini muffin openings with a slight overhang of dough.
Place a cube of brie in each tartlet shell with ½ teaspoon of cranberry sauce.
Bake the bites for 12-15 minutes or until the crescent dough is golden on the edges and the brie is melted.
Drizzle the honey over each bite and top with a sprinkle of chopped pistachios.
Plate and top with an extra drizzle of honey if you like.