#1. Preheat oven to 375° spray a 24-cup mini muffin pan with cooking spray. In a medium bowl, stir cream cheese, jalapeño, mozzarella cheese, cranberries, chives, garlic powder and cumin. Makes about 1 1/2 cups. #2. Unroll crescent dough cut crosswise into 6 (2 1/4-inch) strips, then cut lengthwise into 4 (2 1/4-inch) strips. Press squares into bottom and up sides of prepared cups fill with cheese mixture. Bake cups 12 minutes or until golden brown and cheese melts. Makes 24 cups. #3. Serve cups sprinkled with cilantro.