NOTE: You could also substitute corn tortillas for the wheat tortillas.
Preheat oven to 425 degrees.
In skillet over medium heat, cook the onion in the olive oil for about 5 minutes or until soft and browned. Stir often.
Set onions aside in small bowl to cool.
Arrange four (or 8 small) tortillas on a large baking sheet. Divide the Brie cheese and sauteed onions among the tortillas. Sprinkle with cranberries and garnish with black pepper then place the other tortillas on top, pressing down gently but firmly.
Bake for approximately 8 minutes or until the Brie melts.
Cut each tortilla into 6 wedges (if using small tortillas cut in half) and serve warm.