Remove one sheet of puff pastry from the freezer and let it thaw a bit to prevent it from breaking when unfolded.
Meanwhile, preheat the oven to 350 degrees. In a medium bowl, combine the cheeses, powdered sugar, and fresh cranberries.
Place the cheese mixture in a small casserole dish and heat, covered, for 25 minutes. Remove from the heat but keep the oven on.
Stir the cheese mixture so as to break down the baked cranberries a bit to create light pink swirls and distribute the cranberries throughout the mixture.
Roll the puff pastry out on a floured surface until it's 12 inches x 12 inches. Cut into 24 rectangles, they don't have to be perfect, but aim for:
Three cuts across the top: 3 inches apart.
Five cuts down the side: 2 inches apart.
Lightly coat 24 mini muffin tins with nonstick cooking spray. Press the puff pastries into each tin (again, they don't have to be perfect).
Use a cookie scoop if you have one, (or a spoon) and drop about 1/2 Tablespoon of cream cheese mixture into the center of each puff pastry. Top each with an additional fresh cranberry if you choose.
Bake for 15-18 minutes, until the pastry has puffed up and is a light, golden-brown. Remove from the oven and let sit for 5 minutes. Use a fork to gently remove and place onto a serving plate.