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Preheat oven to 350 degrees.
Spray a 12 muffin cup pan with nonstick cooking spray.
Spray edges of wonton wrappers with nonstick cooking spray.
Press one wonton gently into each muffin cup, allowing ends to extend above.
Bake for 10-12 minutes or until bottoms of cups are beginning to brown.
Combine sweetener and water, in a medium saucepan; bring to a boil. Add cranberries; return to a boil.
Reduce heat; simmer about 3 to 4 minutes or until cranberries pop and mixture thickens slightly, stirring occasionally.
Remove from heat and stir in strawberry jam, lemon juice, and zest. Set aside.
Place a ½ of a Brie wedge into each wonton.
Cover the wontons with foil to prevent excessive browning.
Bake 3 to 5 minutes or until Brie is soft.
Remove from top each with about 1 teaspoon cranberry mixture.
Garnish with rosemary, if desired.