1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining with parchment paper or use small baking dish.
2. In a small bowl, beat the egg and half and half together to make an egg wash. Place crushed gingerbread cookies in a small dish.
3. Using a pastry brush, brush it all over the wedge or wheel of brie. Place the brie directly into the gingerbread crumbs and press lightly to coat completely.
4. Place the brie onto the prepared baking sheet or dish and bake for about 15-18 minutes or until the crust has set and the brie begins to melt.
5. Remove from oven and top with Pinot Noir Cranberry Topping before serving with crackers or toasted bread.

For Pinot Noir Cranberry Topping

1. In a small saucepan, combine pinot noir and brown sugar and bring to a simmer over medium-high heat until the sugar has completely dissolved, about a minute.
2. Stir in cranberries and reduce heat to medium. Allow to simmer for about 2 minutes, stirring occasionally, until the cranberries have all burst and the liquid has thickened to a syrup.
3. Remove from heat and let cool slightly before spooning over top of the warm brie.