In a flat dish, combine the pomegranate arils, chopped rosemary, chopped parsley, and finely chopped pecans.
In a small flat dish, add the honey.
Unwrap the brie and place it upright. Slice the entire brie in half to end up with two brie wheels. Cut each brie wheel into 8 triangular pieces, for a total of 16.
Place a piece of breadstick into the longest side of each of the triangles to create the “trunk”.
Dip the cut, flat side of each piece in the warmed honey, then place it honey-side down into the herb nut mixture. Lightly press.
If desired, place one or more arils on the decorated side of the brie.
Place on a serving dish.