Cook the bacon in a large skillet over medium heat until golden and crisp, 4 to 5 minutes per side. Transfer to paper towels to drain and cool and then finely chop.
Mix the bacon, cherries, pecans, vinegar, rosemary, thyme, pinch of salt and a few grinds of pepper in a small bowl.
Trim off the top rind of the Brie, leaving a 1/4-inch border around the edges and put in a small baking dish. Top with the pecan mixture, letting it mound and fall into the dish around the Brie. Cover the dish with foil, and bake until the cheese is warm and gooey, 30 to 35 minutes.
Serve warm with bread and/or crackers.
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