For rosemary sugar:

Place sugar and rosemary leaves in a food processor and pulse until rosemary is very finely chopped. Pour into a shallow dish and set aside.

For the filling:

Place sugar, flour, and salt in a medium saucepan, whisk to combine, then add water, cinnamon, and rosemary sprigs.

Bring to boil and let cook for about 10 minutes, stirring occasionally until mixture is thickened.

Next, add cranberries and lemon juice and cook for 4-5 minutes until some cranberries have popped.

Remove from heat, remove and discard rosemary sprigs, and stir in butter until it is completley melted and combined.

Let this mixture cool to room temperature.

For the crust:

cream cream cheese, butter, sugar, and vanilla in a stand mixer fitted with a paddle attachment until smooth, about 2 minutes on medium speed.

Add flour and salt and mix until combined and a soft dough forms.

Wrap dough in plastic and place in fridge for 30 minutes or up to 3 days. If you let it rest for longer than an hour, make sure to let dough soften at room temp for about 30 minutes before you scoop into mini muffin tins.

Prepare a mini muffin tin by spraying very lightly with non-stick baking spray.

Once dough has chilled, preheat oven to 350 degrees F.

Scoop about a tablespoon and a half of dough into each mini muffin tin. I use my smallest cookie scoop for this and make a mounded scoop which is about 14 grams if you want to get really precise. Just aim for a ball of dough that is about an inch in diameter.

You can either use your fingers to press dough into bottom and up the sides of tin. Or, what I like doing is to take the dough ball and squish it between my palms, then use my fingers to work it into about a 3 inch circle. Imagine you're making a tiny pizza. Then, press the dough gently into the pan. This doesn't have to be perfect, just make sure there are no holes in the dough.

Once all your tassies are formed, spoon in a small amount of cranberry filling. Fill them almost to the top, but not above the dough.

Bake in preheated 350 degree Fahrenheit oven for 30 minutes, until crust is light golden brown and the filling is bubbly.

Let cool in pans for a few minutes, then carefully remove and allow to cool on a rack.

Once cool enough to handle, brush the outer edges of tassies with melted butter and roll in the rosemary sugar.