With the craze of holiday dinner preparations, there remains a very important feature one simply cannot forget: dessert. Although it comes last in between food comas, it would not be a complete meal without a variety of sweets. Enter a decadently rich, honey drizzled, fruit topped brie masterpiece. I actually came up with this recipe after making one of the Charcu-turkey boards for Thanksgiving. With plenty of leftover fruit, I decided to put pen to paper and construct a new recipe with what I had in the kitchen. Particularly, the raspberries and pomegranate seeds stood out the most. Because they both acquire such strong bursts of flavor, combining them together…