Heat oven to 400°F. Spray 36 mini muffin cups with cooking spray. On lightly floured surface, unfold pastry sheet. Cut sheet into 6 rows by 6 rows to get 36 (1 1/2-inch) squares. Lightly press 1 square into center of each muffin cup, pressing center to bottom of cup with finger. Bake 10 minutes.
Meanwhile, in small bowl, mix cherries and cherry preserves until well blended; set aside.
Press centers of pastry cups with handle of wooden spoon; bake 6 to 8 minutes longer or until golden brown.
Immediately press pastry cups in center again. Fill each cup with about 1 heaping teaspoon cheese; top with 1/4 teaspoon cherry mixture. Sprinkle evenly with pecans.
Bake 2 to 4 minutes or just until cheese is melted. Carefully remove from muffin cups; place on serving platter. Serve warm.