Preheat oven to 375 degrees. Grease three mini muffin tins with cooking spray.

Cook pancetta until crisp.

Place once piece of phyllo dough on a flat surface. Spray with coconut oil. Place another sheet on top; repeat four more times for a total of six sheets. Spray top piece of dough with coconut oil. Using a pizza wheel, cut dough into 3 inch squares. Tuck into mini muffin tins. Repeat two more times until you have 36 shells.

Bake for 3-5 minutes or until golden brown and crisp. Reduce heat in oven down to 300 degrees.

For the cranberries: Place cranberries, water, sugar and pinch of cayenne in a small sauce pan. Bring to a boil and then reduce to a simmer until the berries are reduced, about 10 minutes. Set aside.

Divide brie into 36 even pieces. Place in bottom of each shell. Top with a little bit of cranberry sauce. Pop into the oven for five minutes or until brie has melted.

Sprinkle with crispy pancetta.