Preheat oven to 400°F (200°C).

Grease a 24-cup mini muffin pan with cooking spray.

Lightly flour your counter. Roll puff pastry sheet into a 10×14-inch rectangle. Cut dough into 4 strips lengthwise with a pizza wheel or sharp knife. Then cut crosswise into 6 strips. You want 24 squares. Gently press dough into the prepared muffin cups.

Cut cold cream cheese into 24 pieces. Place one square (about one and half teaspoons) of cream cheese into each of the pastry-cups. Spoon about 1 teaspoon cranberry sauce on the cheese. Top with a candied jalapeno slice.

Bake until golden brown, about 20 minutes. Let the bites cool in the pan for about 10 minutes. Then remove and transfer to a cooling rack. Serve at room temperature.

Store leftover cranberry jalapeños bites covered in the refrigerator for up to four days. Enjoy the leftovers cold or gently reheat them in a 325°F (165°C) oven.