Heat oven to 350. Late one or two toward to use over an inverted cookie-cutter and press tortilla down with hands or rolling pin until cut through. Repeat with remaining tortillas to make about 60 leaves. Place leaves on on greased baking sheets. Bake seven minutes until crisp but not browned. For curves leaves, bake over strips of foil. Let cool on wire racks, then place in airtight container or bags. Put cranberries, Apple, onion, apple jelly and sugar in food processor, pulse until chopped. Stir in jalapeno and cilantro. Cover and refrigerate until serving.
To serve: heat oven to 400° Place cheese on on greased baking sheet. Score outline of poinsettia leaves on top of brie with small knife gently scrape to remove rind from inside of leaf design.
Bake five minutes or until cheese is soft. Place cheese on serving platter, arrange tortilla leaves around cheese and spoon some cranberry salsa into leaf cutouts. Garnish with yellow pepper. Serve with additional salsa. You can make tortilla leaves and prepare salsa up to one week before serving.