Heat the oven to 350 degrees. Coat 24 mini-muffin cups with nonstick cooking spray. Using 1 tablespoon of cookie dough per cookie cup, roll into 1-inch balls and place in the muffin cups (cover and refrigerate the remaining cookie dough for another use).
Bake for 12 to 14 minutes or until the cookies are done in the center and the edges are light golden brown. Using the handle of a wooden spoon, make indentations in the center of the cookies to form a cup.
Cool completely in the pan on a wire rack (about 10 minutes). Gently remove the cookies from the muffin cups, running a thin metal spatula around the outside edges if necessary.
Meanwhile, combine the cottage cheese and sour cream in a small bowl. Stir together the cranberry sauce and raspberry preserves in another small bowl.
Spoon about 1 teaspoon of the cheese mixture into each cookie cup and top with 1 teaspoon of the cranberry mixture. Sprinkle the edges of the cookie cups with powdered sugar right before serving. Store in the refrigerator.