Preheat oven to 325°F.

Spray a mini muffin tin with cooking spray. Cut rounds of phyllo sheets to fit down into each mini muffin pan. If you’re using phyllo cups, just pop them right into the muffin tins. You can do this from frozen.

Bake for 5 minutes or until very lightly golden.

Remove from oven and fill with 1 teaspoon of sliced brie, 1 teaspoon of cherry preserves, and 2-3 almonds.

Return to oven and bake for 7-9 minutes or until brie cheese has melted and edges of phyllo are golden in color.