1. Unfold puff pasty and cut into 36 squares. Gently press squares onto the bottoms of 36 miniature muffin cups coated with cooking spray.
2. Bake at 375 F for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-inch deep indentation in the center of each. Bake 6-8 minutes longer or until light golden brown. With spoon handle, press down squares again.
3. Spoon 1/2 teaspoonful of preserves into each cup. Top with cheese, and sprinkle with nuts and chives, if using.
4. Bake for 3-5 minutes longer or until cheese is melted.