Preheat oven to 350 degrees F.

Spray mini muffin pan (24 mini muffins) with cooking spray.

In a small saucepan, melt butter over medium heat and add the chopped pecans.

Cook 2 to 3 minutes or until the pecans are toasted.

Add the cinnamon and stir. Remove from heat and set aside.

Remove pastry shells and cut each shell in half.

You will end up with 24 halves.

Roll each half shell in your hands in the shape of a ball.

Flatten each ball with your palms and press into each hole of the muffin pan to make a small pie shell.

Place 1 piece of brie cheese into each mini pie shell.

Add the brown sugar to the cooled pecan mixture and mix well.

Sprinkle pecan mixture evenly over all 24 mini pie shells.

Press the tops with the back of a spoon so that the pecans cook into the melted cheese.

Bake for about 15 minutes or until pastry shells are golden brown.