Preheat the oven to 400F.

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.