Preheat the oven to 350 degrees F.
In a medium skillet, add the Italian sausage and cook until browned, breaking into small pieces as it cooks.
Add the jalapeno and cook another 3-4 minutes, to soften.
Add the cranberry sauce and cream cheese and stir until combined. Stir in shredded cheese. The shredded cheese doesn't need to be completely melted.
Remove from the heat.
Spray a mini muffin pan with cooking spray.
Gently press the wonton wrappers into the mini muffin pan. I like to pinch the wrapper together in a sort of flower shape and then press it into the pan, pressing it into place, to avoid tearing the wrappers.
Bake in the preheated oven for 5 minutes to slightly brown the wrappers.
Add a heaping tablespoon of the cranberry sausage mixture into each wonton cup. You may have more than needed for 24 wontons. If you have leftover wontons, just make another batch!
Bake for 7-8 more minutes, until the wontons are browned.
Top with diced green onions and serve.
Enjoy!