Preheat your oven to 180°C (350°F). Line two baking trays with parchment paper and set aside for later.

Place the thawed filo sheets on a flat surface. Divide each sheet into three lengthwise strips and then cut each strip in half widthwise, yielding 36 squares total.

Work with one filo sheet at a time, keeping remaining sheets covered with a damp towel to prevent drying out. Brush the sheet lightly with melted butter. At one end of each square, place a slice of brie, a teaspoon of cranberry sauce, and a teaspoon of flaked almonds. Carefully roll up the pastry from this end and pinch both ends to seal and shape into crackers. Repeat for all squares.

Transfer the assembled filo crackers to the prepared baking trays. Brush the outside of each cracker with the remaining melted butter and sprinkle with black sesame seeds for added flavor and texture.

Bake in the preheated oven for 15 to 20 minutes, or until the pastry is golden and crisp.

Once baked, optionally garnish with fresh rosemary leaves or chopped chives before serving for an extra festive touch.