Remove and discard stems from cherries and roughly chop. Place the cherries, cherry liquid, vinegar, thyme and pepper in a small skillet and bring to a boil over high heat. Continue to boil until the liquid is mostly reduced and has thickened, about 2-3 minutes.

Place brie on a serving plate and microwave for 30-60 seconds on high power until soft. (If you don’t have a microwave, simply bake the brie in a 350 degree oven for 10-12 minutes.) Top the brie with the cherry mixture and toasted pecans and serve with gluten free crackers or toasted slices of gluten free French bread.