Pre-heat oven to 400°F.
Spray 36 mini muffin cups with cooking spray.
On a 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.
Place in pre-heated oven and bake 10 minutes.
Meanwhile, in small bowl, mix cherries and cherry preserves until well blended; set aside.
Remove from oven, press centers of pastry cups, with handle of wooden spoon; place back in oven and bake 6 to 8 minutes longer or until golden brown.
Remove from oven and 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.
Return to oven and bake 2 to 4 minutes or just until cheese is melted.
Carefully remove from muffin cups; place on serving platter; serve warm.