Use hand food chopper to chop cranberries (or chop finely with a knife or in a food processor.)

Dice jalapeno.

In a small bowl, combine the chopped cranberries and jalapeños with the sugar, lemon juice and salt and stir gently until blended.

Cover and refrigerate for at least one hour.

Preheat oven to 375°f degrees. Spray a mini muffin tin (or two) with cooking spray.

Remove cranberry mixture from the fridget and stir. Strain out any liquid.

On a lightly floured surface, roll out crescent roll dough and pinch seams together. Cut crescent roll dough into 24 equal-sized squares. Place squares into muffin tin slots, pushing down to cover the bottom with the four corners sticking up.

Cut brie into small pieces (3/4" - 1") and place in center of each crescent square. Top with a generous spoonful of cranberry jalapeno mixture.

Bake until the crescent dough is a light golden brown (12-15 minutes). Remove and allow to cool slightly before carefully removing from the muffin tins. Serve warm!