Add the cranberries, brown sugar, cinnamon, sage, and orange juice to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a fork to break down the cranberries a bit. Continue to cook for 10 minutes or until the jam has reduced and thickened by 1/Remove the sage. Stir in the orange zest and salt. Remove from the heat. Preheat the oven to 425° F. Line a baking sheet with parchment paper.Lay both sheets of puff pastry on the counter and gently roll them out to about 12x9 inch square (it doesn't need to be exact). Cut each sheet into thirds along the creases to create 6 long sheets. Cut each sheet into 4 pieces for a total of 24 rectangles. Top half of the rectangles with 1 cube of brie and about 1 teaspoon cranberry jam. Brush the edges with egg. Lay the remaining rectangles over the filling and seal the edges by crimping with the back of a fork. Place the pastries on the prepared baking sheet. Freeze 20 minutes or chill in the fridge until ready to bake. Before baking, brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Lightly sprinkle with coarse sugar. Bake for 15-20 minutes or until the pastry is golden and the brie melted. Serve and enjoy!