Place the wheel of Brie in the freezer for 15-20 minutes. This will make it much easier to cut and handle without squishing.

On a cutting board, carefully cut the chilled Brie wheel into 16 small, even wedges.

Set up a dredging station with three shallow bowls. In the first bowl, whisk together the all-purpose flour, garlic powder, salt, and pepper. In the second bowl, add the beaten egg. In the third bowl, combine the finely chopped pistachios and panko breadcrumbs.

Working with one Brie wedge at a time, coat it completely in the seasoned flour mixture, tapping off any excess.

Next, dip the flour-coated wedge into the beaten egg, ensuring it's fully covered.

Finally, press the egg-coated wedge firmly into the pistachio-panko mixture, covering all sides. Place the coated wedge on a clean plate or parchment-lined baking sheet. Repeat with all remaining Brie wedges.

Preheat your air fryer to 375°F (190°C).

Lightly spray the air fryer basket with cooking spray. Arrange the coated Brie bites in a single layer in the basket, ensuring they do not touch. You may need to cook in two batches.

Air fry for 4-6 minutes, or until the crust is golden brown and crispy, and the cheese is just beginning to ooze.

While the Brie is cooking, prepare the drizzle. In a small microwave-safe bowl, combine the cranberry sauce, maple syrup, and orange zest. Microwave for 20-30 seconds, or until warm and pourable. Stir well.

Carefully remove the Brie bites from the air fryer and arrange them on a serving platter. Drizzle with the warm cranberry sauce and serve immediately for the best gooey texture.