To make the fathead dough, place the mozzarella and cream cheese in a medium size microwaveable bowl. Microwave for 1 minute, stir and then another cook for another 30 seconds. Stir in the beaten egg and almond flour. Let the dough cool slightly, then knead until smooth. Add a little extra almond flour if the dough is too sticky, then knead again.
Place the dough on a large silicone mat. Place a second silicone mat over the top, and use a rolling pin to flatten out the dough as much as possible. You might find it easier to do this in two batches.
Use a flat spatula or palette knife to cut the dough into squares about 3" wide. Lift each square up carefully, and add a piece of Brie and about ½ teaspoon of cranberry sauce.
Pinch the opposite corners together, and then bring the remaining two corners to the center. Press the edges to seal.
Place them on a lined baking sheet and repeat with the rest of the dough and filling. This recipe makes about 18 brie and cranberry bombs.
Bake for about 10 minutes or until golden brown. Serve immediately.