Add the bacon to a pot over medium-high heat, cook until crispy and the fat has rendered. Pour off most of the fat.
Return the pot to heat, add the beer, stirring to deglaze the pan. Add the cranberries, sugar, salt, and pepper.
Bring to a simmer, stirring occasionally until thickened, about 10-minutes.
Heat the oven to 400°F.
Roll the puff pastry out on a lightly floured surface. Cut each sheet into 12 squares.
Lightly spray a mini muffin tin with cooking spray.
Press the puff pastry squares into the wells of the muffin tin.
Cut the block of cream cheese into 24 squares, add one square to each well. Top with a spoonful of cranberry mixture.
Bake until the puff pastry has turned golden brown, 12-15 minutes.
Remove from oven, plate, and sprinkle with chopped chives.