1 cup vanilla wafer crumbs (about 30 cookies)
1 cup ground blanched almond
1/2 cup Hershey's Cocoa
1/3 cup milk
Cherry Tart Filling (recipe below)
Candied cherries, quartered (optional)
Paper-line 30 mini muffin cups. Set aside. In large bowl, combine powdered sugar, wafer crumbs, almonds and cocoa. Sprinkle in milk, mixing until ingredients are moistened and cling together. Shape into walnut-sized pieces; place in prepared cups. Press mixture against bottom and side of each cup to form shell. Chill. Spoon Cherry Tart Filling into shells. Garnish with candied cherry quarters if desired. Chill until firm.
Cherry Tart Filling
1 package (3 oz) cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup coarsely chopped blanched almonds
1/4 cup candied cherries, quartered
Beat cream cheese in small bowl. Gradually add powdered sugar, vanilla and almond extract, beating until smooth. Stir in almonds and cherries.
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