Preheat the oven to 375 degrees F. Spray a baking dish or pie plate with nonstick spray. I suggest using the dish you’d like to serve this in so you don’t have to transfer it.
Take both wheels of brie and on one side, gently slice a shallot 2-inch wide hole in the center of both. You are going to place the fruit in one of the openings and then cover it with the other wheel of brie!
Heat a skillet over medium heat and add the butter. Stir in the apples, pears and cranberries. Stir in the sugar, cinnamon, cardamom and salt. Cook, stirring often, until the fruit is soft and golden and the sugar is bubbly, about 5 to 6 minutes. Remove the fruit from the heat.
Scoop as much of the fruit into the opening of the brie that can comfortably fit. Top it with the other wheel of brie, placing the cut-open side down on the fruit. Your fruit should now be inside of two brie wheels! Save the remaining fruit for topping.
Bake the brie for 10 to 15 minutes, just until it almost bursts and the cheese is melty. Gently top the brie with the remaining fruit (if there is a lot, you can place it on the sides of the brie), the poached pear and a rosemary spring. Serve immediately with tons of crackers, breadsticks, crostini or whatever you’d like.