To make the cranberry sauce, add cranberries and water to a saucepan. Turn heat to medium, cooking until cranberries start releasing juice and popping. Add in clementine juice, zest, sweetener, and salt, and continue to cook, smashing cranberries with the back of a fork. Stir and cook for 5 minutes. Cranberries will continue to pop; mash them to the side of the pan with a fork as they soften. It will quickly thickens to cranberry-sauce consistency. Remove from heat and stir in vanilla. Set aside to cool.
Preheat oven to 375°F. Cover a baking sheet with parchment paper.
Remove biscuits from can. Slice each in half horizontally, so you have 16 biscuit-dough halves. In the middle of each piece of dough, spread 1 teaspoon of homemade cranberry sauce and place 1 cube brie in the center. Bring biscuit dough together at the bottom, pinching to make a seam, and so the top is a smooth roll. Repeat for the rest of the biscuits.
Place biscuits on a baking sheet a couple of inches apart. Mix together vegetable oil spread, garlic, and herb of choice in a small bowl. Brush each roll with the herb mixture.
Bake for 12 minutes. Remove and brush with a little more of the herb mixture.
Serve with the rest of the Cranberry Sauce on the side.
