Bake for 10 minutes, until cups are golden and cheese is melted.
Remove from oven and top each cup with ½ teaspoon cranberry sauce. Finish with by lightly seasoning with fresh ground pepper (one turn of the grinder per cup was perfect for me)
You can make as many as you wish. The package I bought had 15 cups, but my muffin tin only has twelve cups. Feel free to make multiple batches. I found that about half a teaspoon of cheese was the perfect amount for the shells I had, but this may vary for you depending on the size of the shells. Be sure to use triple cream brie if you can. Double cream will not melt nicely.