In a medium skillet over medium heat, melt butter. Add apples, cherries and salt to the skillet. Stir occasionally until soft, 3-5 minutes. Add cinnamon and honey, stir in until fragrant, about 1 minute, and remove from heat. Place in refrigerator to cool, 10-15 minutes. Unroll puff pastry dough and lightly dock dough with tines of a fork all over. Place a thin layer of cooled fruit mixture (about half of total mixture, retain the rest) in the middle then place brie wheel in the middle. Fold dough around brie and crimp edges together to seal. Refrigerate until ready to bake. Preheat oven to 400°F. Spray a small sheet pan with oil spray. Place brie with crimped side down. Brush with egg wash. Bake 20-25 minutes or until golden brown and crisp. Serve warm with toasted Pane Turano and remaining fruit mixture on the side.