Preheat oven to 350.
Grease a 24 mini-muffin tin with cooking spray.
Press a tablespoon of cookie dough onto bottom and up the sides of each muffin cup.
Bake 8 to 9 minutes, or until edges are lightly browned.
Remove from oven and cool completely in the pan.
In the meantime, prepare the filling.
Combine mascarpone, powdered sugar, lime juice and cherry liqueur in your mixer's bowl; with electric mixer on medium-high, cream the mixture until thoroughly combined and smooth.
Remove cooled cookie cups from pan.
Spoon or pipe the mascarpone mixture into the cooled cookie cups.
Garnish with a fresh cherry on top of each cookie cup.
Refrigerate for 20 minutes.