Preheat oven to 400°F and prepare muffin tins with a spray of non-stick spray.
Thaw your puff pastry according to package directions and roll it out so that the creases are gone. Cut into 2 inch squares, you should get about 9 pieces per puff pastry sheet.
Cube your havarti cheese into 1 ounce pieces.
Using a pastry brush, brush the edge of the square of puff pastry with water, add a spoonful of cherry preserves to the center. Place the Havarti square in the center, then top with walnuts.
Using your index finger and thumb, gather together the edges of the puff pastry to touch, like folding a dumpling or a paper fortune teller game. The end shape doesn't matter so much that all the edges are sealed.
Place the puff pastries in a muffin tin and bake in the oven for 10-15 minutes until perfectly golden brown. Don't worry if they ooze out a little bit. Quickly transfer them to a cooling rack once they're done baking.
When cooled, about 5 minutes, transfer to your serving platter and drizzle with honey and a fresh crack of pepper.