Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Cook the figs, water, honey, and vanilla in a saucepan over medium heat, stirring occasionally, until all the liquid has cooked off, about 8 minutes. Cool for 5 minutes. Stir half of the chocolate into the figs.
Meanwhile, arrange the triangles of croissant dough on the parchment-lined baking sheet into the shape of a star or flower, pressing down to adhere the wide ends to each other, fanning out the long skinny sides like a flower. There will be an empty space in the middle, so fill it with dough, pressing down to adhere it.
Spread 3/4 of the chocolate fig mixture into the middle and ¼ of the way up each "petal" of dough. It will resemble the middle of a sunflower. Set the Brie wheel into the middle. Spread the remaining chocolate fig mixture on top of the Brie. Sprinkle the remaining chocolate on top of the Brie—it’s okay if chocolate falls along the bottom of the Brie wheel. Fold up the petals of the dough into the middle, pressing the tips into one another well, at the top.
Bake until golden brown, about 17-19 minutes. Transfer to a cheeseboard outfitted with fruit, nuts, and crackers.