Preheat oven to 350 degrees.

• Slice wheel of Brie in half horizontally.
  
• In a small bowl, mix together the jam, cognac and chopped cherries.
  
• Spread the cherry filling evenly over bottom half of the Brie and sprinkle with walnuts.
  
• Top with other Brie half.
  
• Refrigerate the Brie while preparing the pastry.
  
• On a lightly floured surface, roll out the thawed pastry to a 14" by 14" square.
  
• Trim the pastry to a 13 inch round using a plate as a guide.
  
• Place the Brie in the center of the dough.
  
• Fold the pastry over the Brie and press to seal.
  
• Flip the brie over and garnish the top of the brie with dough cut out.
  
• Brush the entire pastry with egg wash.
  
• Bake 20 to 25 minutes, until pastry is golden.
  
• Allow the pastry to cool for 30 minutes.