Baked Brie with Candied Pecans and Bacon

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2 strips bacon

1/4 cup dried cherries, chopped

1/4 cup candied pecans, finely chopped

2 teaspoons red wine vinegar

1 teaspoon fresh rosemary leaves, finely chopped

1 teaspoon fresh thyme leaves, finely chopped

Kosher salt and freshly ground black pepper

One 7- to 8-ounce round high-quality Brie (preferably from France)

Sliced bread and/or crackers, for serving