Preheat the oven to 375 F (191 C). Set aside six, 4-inch petite tart pans.
Cut the chilled dough into six, equal-sized hunks. Roll each one into a circle about ¼ to 1/8 inch in thickness. I prefer the thicker crust, fyi. The dough should be about ½-inch larger than your mini tart forms. Place the dough over the top of the form and gently press it down into the bottom and sides of the form. Use a knife to cut off the dough so that it is level with the top of the tart pan. I like to cut on the outside of the tart form, so you allow room for some dough shrinkage. Repeat with the remaining dough and set the tart pans in the fridge to chill for 10 minutes.
Press the tines of a fork into the bottom of the tart dough. Place the tarts on a baking sheet and bake in the center of the oven for 10 minutes. Let cool completely.
Add 3 to 4 tablespoons of shredded cheese to each tart and cover with 2 to 3 tablespoons of the cranberries. Bake in the center of the oven for 10 minutes more or until the cheese is melted and the cranberries are bubbly. Let cool for 10 to 15 minutes.
In a small saucepan set over low heat, add the honey and rosemary and heat until warmed through (about 5 minutes). Use a pastry brush to lightly brush the honey over the cranberries. Gently remove from the tart molds and serve immediately! I like these best served slightly warm and the same day they are made.