Preheat the oven to 375°F and grease a 24-count mini-muffin pan with nonstick cooking spray.

Prepare the brie by cutting it into 1-inch squares and setting them aside in the refrigerator.

Mix the orange marmalade and cranberry sauce in a small bowl.

Flour a flat surface lightly, then roll out the crescent dough into a rectangle, pinching the seams to make it uniform. Cut it into 24 equal squares.

Place the dough squares into the prepared muffin cups. Top each with a square of brie, a teaspoon of the orange-cranberry mixture, and a sprinkle of chopped nuts.

Bake for 10-13 minutes, until the bites are golden brown.

Cool for 5-10 minutes and serve warm.