Here's a little suggestion: Roll your dough out right onto the cutting board. I only have one Cricut Cake mat and they're not widely available and they're expensive. I found this alternative in my grocery store ... Cut 'n Slice Flexible Cutting Boards by Norpro. Three came in a pack for $7.99. They were approx. 10"x14" so I just trimmed off 2" to make it fit under the rollers like the standard 12" mat. These are food safe and ready to use, and worked great -- did not cut through or peel/chip or anything.
Slow to medium on your speed, and medium to medium high (4'ish) on your pressure ... I cut the hearts out in a variety of sizes to see which I liked best. The cookies cut cleanly ~ 1" min. as well as larger. Smaller than 1" had increased drag resulting in an uneven cut of the dough.
To remove the cookies from the mat, I popped the CUT sheet into the freezer again to firm for about 10 minutes. (This is why you'd like more than one mat, to keep your production line going.)
I laid the cookies out on a parchment-covered cookie sheet to bake.
Again, I cut heart shapes out of the lasagna sheets, thinking that I'll make individual layered luscious lasagnas for my honey for Valentine's Day ...
Mostly, it cut very cleanly. However, every once in a while, the sheet shifted so there was a rough or uncut edge to the pasta. Kitchen scissors to the rescue! Again, these are food-safe and clean. Make sure yours are too, if you cut food with your scissors.
As much fun as I had exploring the different things to cut, here is my recommendation: If you're only interested in cutting a standard shape for which you have or can get a cookie cutter, use a cookie cutter, not your Cricut Cake. It is much faster especially when cutting cookies or deli meat.