Turn the oven up to 350° and line a large baking sheet with parchment paper. With a serrated knife, crosshatch the boule, slicing every inch in both directions. Make sure not to slice all the way through the bottom. 

In a small bowl, whisk together melted butter, thyme, and rosemary and season with salt and pepper. Brush the boule with the butter mixture, making sure to get inside the crosshatches. 

Stuff each crosshatch with Brie and cranberry sauce, then wrap the bread completely in foil. 

Bake the bread in the prepped oven until the cheese is melty and the bread is warm and toasty, about 20 minutes. 

Let cool for 5 minutes, then serve.