If you are making the puff pastry: Stir together flour and salt in a large bowl. Cut butter into small pieces and add to the bowl. Pour in water gradually, while stirring the mixture - add just enough water to get everything combined into a rough dough. You don't want the butter creamed into the flour, you want it to stay in chunks - this is what causes the dough to form those beautiful, flaky layers in the oven.

2. Turn the mixture out onto a floured surface. Form it into a rectangle, and gently roll out until it's about a half inch thick. Fold the bottom third up into the middle, and fold the top third down on top of that. Turn it 90 degrees, add more flour to prevent sticking, and roll it out again. Repeat this process three more times, adding flour as needed. Wrap the dough in plastic wrap and refrigerate while you prepare the filling. You can also freeze it for about 10 minutes before using, if your filling is already made.

Note: While making this dough, you need to work quickly, with very cold water and butter, to prevent the butter from melting into the dough. 

3. Pit the cherries and cut them into halves or quarters - a mix of both is good. Place in a small sauce pan over medium heat with 1/4 cup water, orange juice and cloves. Stir occaisonally, until the cherries have gotten soft and released a lot of juice. Combine 1 Tbsp of water with the cornstarch, and add to the pot of cherries. Continue stirring until the cherry mixture has thickened, and then remove from heat.

4. Soften cream cheese in the microwave in a small bowl, so that it's soft enough to be piped, but not melted. Transfer to a piping bag. 

5. Roll the puff pastry out into a sheet, about 1/4 inch think. Cut 1 1/2 inch squares and place them into two un-greased mini muffin tins. Refrigerate the pans while you make the streusel topping - there should be a decent-sized section of puff pastry left over to use for this.

5. Spread the brown sugar out on a cutting board, and add a 3 inch piece of the puff pastry. Coat it with brown sugar, and then start chopping it into tiny pieces. The brown sugar keeps it from sticking to itself, and becoming impossible to work with. Keep working until you have 1/4 cup of chopped puff pastry. Scoop this into a bowl with the excess brown sugar. Chop slivered almonds into small pieces and add to the mixture. Stir until well combined. 

6. Assemble the tarts: Pipe about 1/2 tsp of cream cheese into the center of each square of puff pastry. Top with 1 tsp of the cherries, followed by 1/2 tsp of the streusel topping. Bake at 350 degrees for 15-20 minutes, or until the edges of the puff pastry turn a golden brown.