Microwave raspberry preserves in a small microwave-safe bowl at HIGH 20 seconds. Stir in liqueur.
Beat cream cheese and sugar at medium speed with an electric mixer until creamy (about 1 minute).
Beat heavy cream with an electric mixer until soft peaks form. Fold into cream cheese mixture. Spoon into a zip-top plastic bag. (Do not seal.) Snip 1 corner of bag with scissors to make a hole (about 1/2 inch in diameter).
Press 1 ladyfinger half onto bottom of 1 small tea (or espresso) cup. Repeat procedure with 7 more cups. Drizzle about 1/2 tsp. raspberry mixture into each glass. Pipe a small amount of cream cheese mixture evenly into each glass. Repeat procedure with remaining ladyfingers, raspberry mixture, and cream cheese mixture. Top each with 1 raspberry. Cover and chill 2 hours or overnight. Garnish, if desired.