Preheat the oven to 350℉ and move the rack to the middle of the oven.

To prep the cheese, place the cheese in an oven-proof baking dish and score the top of the cheese with a sharp knife. Cut in a checkerboard pattern. In a small bowl, stir together the brandy, olive oil, and dash of Kosher salt. Once it's mixed, pour this over the cheese and set aside for ten minutes.

In a small saucepan, cook the brandy and sugar over medium heat. Stir often, bring to a boil, and slowly add half of the cranberries. Cook, stirring constantly, until the cranberries burst open. This could take between 5-8 minutes. Then stir in the rest of the cranberries and bring the mixture back up to a boil--but then immediately remove from the heat. Stir in the orange zest and fresh thyme. Then season with salt to taste (but this is optional). Set the compote aside to cool until it reaches room temperature .

Place the baking dish with the cheese into the oven. Bake until the cheese is soft and oozes out of the side, about 15 minutes. Remove from oven. Spoon any brandy sauce that is still in the baking dish over the cheese and allow the cheese to rest for at least five minutes.

Spoon the compote over the cheese and serve with crackers and baguette slices. Garnish with orange slices and roasted walnuts (optional).