Using a small star-shaped cookie cutter, cut out 6 stars from the Monterey Jack cheese and another 6 stars from the watermelon slice. Set aside. Slice each strawberry in half lengthwise to show off the bright red interior.

Fold one slice of salami in half, then fold it in half again to form a fan shape. Skewer it through the center. Repeat with a second slice, folding and placing it so the folds alternate directions, creating a ribbon-like effect. Repeat this process to make 6 salami skewers.

Carefully skewer each watermelon star by inserting the skewer through one of the star points, so that is at the top. Make 6 watermelon skewers.

Place one large cracker standing upright in the back of each of the 6 clear cups, leaning it slightly against the cup wall for support.

Spoon a layer of trail mix into each cup to form the base. Use only about half of the mix for now, saving the rest to finish later.

Position the salami skewer on the right side of each cup and the watermelon skewer on the left. Press them gently into the trail mix to anchor them in place.

Add the remaining trail mix around the skewers in each cup. This helps stabilize everything and adds more crunch.

Spoon blueberries into each cup, filling in any gaps and adding a pop of blue color.

Nestle a strawberry half (cut side facing up) on the left side of each cup. Then, place a cheese star on top of the blueberries next to the strawberry for a bold contrast in color and texture.

Refrigerate the finished charcuterie cups until serving time to keep everything fresh and flavorful. Serve chilled and enjoy!