Preheat oven to 350 degrees.
If using, combine apricots and brandy in a small bowl and allow to sit for at least 30 minutes.
Roughly chop dried (or brandy soaked) apricots.
Mix preserves and mustard together until uniform. Stir in chopped apricots.
If you'd like, cut a round circle out of the top of the brie, leaving a small boarder around the edge or leave the brie wheel fully intact.
Place brie on a parchment lined quarter baking sheet and top with apricot mixture.
Lay the proscuitto flat next to the brie on the baking sheet.
Bake for 12 to 15 minutes until prosiutto has browned and shrunk in size and the sides of the bbrie are soft to the touch.
Allow brie to cool for 5 minutes and then carefully trasfer to a serving plate.
Break or chop proscuitto into small pieces and place ontop of the baked brie.
Garnish with black pepper and chopped chives and serve with crackers!