Preheat oven to 350 and grease a bundt pan very well with nonstick cooking spray and set aside.

Slice each round of cheese into 12 pieces. Set aside.

Slice each biscuit in half. Flatten with the palm of your hand.

Place 1 piece of cheese into the biscuit and roll the dough up and around to completely cover the cheese. You can squeeze the biscuit and cheese to make a round shape.

Roll the dough into a ball between the palm of your hands.

Place half of the biscuits into the pan and top with half of the cranberry sauce and 1 teaspoon of the thyme and rosemary. Repeat with the remaining biscuits and cheese.

Top with remaining thyme and rosemary.

Bake for 50-65 minutes or until a deep golden brown in color.

Cool for 10 minutes before inverting bread onto a serving platter.

Gently remove the pan. Let stand to cool until warm and serve warm.