Combine the water, port wine and sugar in a medium sauce pan over Medium-High temperature. Stir as the liquid comes to a boil to dissolve the sugar.

When it begins to boil, add the cranberries, raspberries and chile pepper; reduce heat to Medium-Low and allow to simmer for 10 minutes or until all the cranberries have popped open and the mixture has thickened. Stir periodically.

While the mixture is simmering, equip a small bowl with a fine sieve. Once the cooking time is complete, pour the mixture through the sieve and press with a firm cooking spoon inside the sieve to release all the available liquid. Place the bowl in the refrigerator to cool and thicken; discard contents in the sieve.

Preheat the oven to 350 degrees. Cover the bottom of a baking sheet (one with sides; not completely flat) with parchment paper.

Slice the rind off one of the circular flat ends. Place the brie on the prepared baking sheet with the cut side facing up.

Spoon the Spicy Cranberry-Raspberry Jelly onto the top of the brie. It will melt during cooking so does not need to be perfect, just covering the top of the cheese.

Bake the brie until it has softened but not melted; about 8-10 minutes (less if using a dark baking sheet).

While the brie is baking, place the chopped hazelnuts in a small, dry skillet over medium-high heat. Stirring constantly, heat the hazelnuts until they begin to turn golden and smell toasted (1-2 minutes); do not overcook.

When the Brie is done, remove the baked Brie from oven and gently place on a serving dish. Sprinkle the top evenly with the toasted hazelnuts, pepitas and pine nuts.

Serve immediately in thin slices atop a cracker.