1. Preheat oven 375 degrees.
2. Lightly spray a 12-24 mini muffin pan with cooking spray.

For Cookie Cups: 

1. Follow the instructions on the sugar cookie package for drop cookies.
2. Roll dough into small balls. Place into muffin pan.
3. Bake for 8-9 minutes. Immediately remove from oven and press a wine cork, shot glass, wooden pestle, or top of a round spoon handle into the cookie to make the opening. ( I used a wine cork.)   
4. Place cookie cups on a cooling rack and let cool. 

For Cream Cheese Frosting:

1. Beat cream cheese, butter and vanilla in large bowl with mixer until blended.
2. Add powdered sugar gradually, beating after each addition until blended.

Adding the Fruit:

1. Fill each cookie cup with cream cheese frosting. (use teaspoon)
2. Top each cookie cup with blueberries and raspberries. 
3. Using a sifted lightly dust the cookie cups.