Pour Cointreau over cranberries in a small bowl and allow to sit about an hour to re-hydrate.
Preheat oven to 350 degrees. Heat a small saucepan on medium and toast pecans until lightly browned a fragrant. Spray mini muffin tin with non-stick spray.
Even though the phyllo cups are already formed and cooked, I like to place them in a muffin tin so they don't slide around. Put a cube of brie in each cup. Top with about 1/2 tsp each of the cranberries, pecans, and honey.
Bake until the cheese is melted about 10 to 12 minutes. Cool slightly before serving.