Cook sugar and 1/2 cup water in saucepan over medium-high heat, stirring constantly, until sugar dissolves. Bring mixture to boiling without stirring. Stir in apricots, cherries, brown sugar, ginger and vinegar. Reduce heat; simmer, stirring occasionally, 10 minutes or until thickened. Cool and stir in pecans; set aside. Preheat oven to 400°F.
Cut Brie in half horizontally with serrated knife. Spread half of the apricot mixture evenly over bottom half of Brie; replace Brie top and set aside. Repeat with second Brie. Unfold puff pastry onto lightly floured surface. Fold corners 2 inches toward center; roll into 14-inch circle. Repeat with second pastry. Place Brie in center of each circle. Bring pastry corners together; pinch seams.
Place both cheeses on baking sheet lightly coated with nonstick cooking spray. Combine egg yolk and milk; brush over pastry. Bake 25 to 30 minutes or until golden. Cool 10 minutes before serving.
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