How to Make It
In a medium saucepan, combine the granulated sugar and apple juice and bring to a boil over moderately high heat, stirring to dissolve the sugar. Add the cranberries, lemon zest and cinnamon and boil over moderately high heat, stirring occasionally, until the cranberries burst, about 7 minutes.
Carefully press the hot jam through a coarse strainer into a medium bowl. Let cool completely.
Toast and butter the brioche slices. Spread with Nutella and top with the cranberry jam. Dust with confectioners' sugar and serve.