Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Using a serrated knife, carefully cut a circle around the top of the sourdough loaf, about 1 inch from the edge. Remove the top and set it aside. Hollow out the center of the loaf, leaving a 1-inch-thick shell. Tear the removed bread into bite-sized chunks and set them aside for dipping.

In a small mixing bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Mix until evenly incorporated.

Spread a thin layer of the garlic herb butter inside the hollowed-out bread shell. Layer the bottom of the shell with slices of Brie cheese, followed by spoonfuls of cranberry sauce. Continue alternating layers of Brie and cranberry sauce until the shell is filled to the top, pressing down gently to compact the layers.

Replace the bread lid on top of the stuffed loaf. Spread the remaining garlic herb butter generously over the entire exterior of the bread, including the lid.

Place the assembled bread on the prepared baking sheet. Bake in the preheated oven for 20–25 minutes, or until the bread is golden brown and the Brie cheese is melted and gooey.

Remove the bread from the oven and let it cool for 5 minutes. Garnish with additional fresh herbs, such as rosemary or thyme, if desired. Serve warm with the reserved bread chunks or crackers on the side for dipping.