1 1/2 c. heavy cream
1/3 c. sugar
1 c. macaroon crumbs (about 24 cookies)
1/2 c. chopped toasted almonds
1/4 c. maraschino cherries (drained and chopped)
2 tbsp. rum
1 tsp. vanilla

Beat heavy cream and sugar in chilled bowl until stiff. Reserve 1/4 cup of macaroon crumbs. Fold the remaining ingredients into the whipped cream. Divide into 12 paper lined muffin tins. Sprinkle with the remaining macaroon crumbs. Freeze until firm (approximately 4 hours).