Bring cranberries, jelly, sugar, 1/4 cup water, and crushed red pepper to a boil in a large saucepan over medium heat, stirring often. Reduce heat, and simmer, stirring often, 10 to 15 minutes or until cranberry skins begin to split and mixture begins to thicken. Remove from heat, and stir in chopped rosemary. Cool completely (about 45 minutes).

Preheat oven to 375 degrees F. Place phyllo shells on a lightly greased baking sheet; place 1 cheese cube in each shell. Bake for 5 minutes or until cheese is melted. Top melted cheese with 1/2 tsp. jelly mixture and 1 pecan half. Serve immediately.