Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
Cut dough into 24 slices. Roll each slice into ball, and place 1 ball in bottom of each mini muffin cup. Bake 15 to 18 minutes or until edges of cookie cups are golden brown and centers have started to sink. Cool completely. Remove from muffin cups.
In small microwavable bowl, microwave chocolate chips, butter and liqueur uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted. Beat with whisk until thoroughly mixed. Place 1 tablespoon chocolate mixture in center of each cooled cookie cup. Top chocolate mixture of each with 1/8 teaspoon grated orange peel.