Heat oven to 400°F. Line a baking sheet with parchment paper.
In a small sauce pot, melt 1 tablespoon butter over medium heat. Cook pistachios and rosemary in butter, stirring frequently until golden brown, then remove from heat.
Melt 3 tbsp canna butter in separate sauce pot. Place 1 sheet of phyllo pastry on cutting board, and lightly brush with some of the melted butter. Place another sheet of phyllo on top, and lightly brush with some of the melted butter. Place remaining sheet of phyllo crosswise over first two sheets and brush lightly with some of the remaining butter.
Place cheese round on center of phyllo sheets. Spoon cranberry preserves and pistachios over cheese. Fold the phyllo dough to completely cover the brie round, making sure to seal properly. Carefully turn over the brie and place it on the baking sheet seams side down. Brush with remaining butter.
Bake 20-25 minutes or until golden brown. Cool on baking sheet on wire rack 15 minutes before serving. Serve with crackers and additional preserves.
