Preheat oven to 350 degrees. Bake tartlet shells for 3-5 minutes to crisp them up. Allow to cool. (You could skip this step all together, since the tartlet shells are pre-cooked. But I like crisping them up a bit.)

Meanwhile, using a hand mixer, beat the heavy cream, cinnamon, and sugar until soft peaks form.

Place the hazelnut spread in a medium bowl. Gently fold in the whipped cream.

Using a pastry bag fitted with a star tip, pipe the mousse into phyllo cups. Top each tartlet with a raspberry.