In a medium sized saucepan over medium heat, dissolve the sugar in water. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools. Once cool, add the pecans.
Preheat the oven's broiler. Place baguette slices on baking sheet and place under broiler- toast lightly. Spread butter on one the toasted side of the baguette slices. Place a tablespoon of Chevre on the unbuttered side of each baguette slice. Top with a generous spoonful of cranberry mixture. Place the open face sandwiches on the baking sheet.
Broil until the cheese is heated through- about 1to 3 minutes, being careful not to let them burn.