2 c. confectioners sugar
1 c. vanilla wafer crumbs (about 30 cookies)
1 c. ground blanched almonds
1/2 c. Hershey's cocoa
1/3 c. milk
Cherry tart filling (recipe follows)
Candied cherries, quartered (optional)

Paper line 30 miniature muffin cups 1 3/4 inches, set aside. In large bowl, combine confectioners sugar, wafer crumbs, almonds and cocoa. Sprinkle in milk, mixing until ingredients are moistened and cling together. Shape into walnut size pieces; place in prepared cups. Press mixture against bottom and side of cup to form shell. Chill. Spoon cherry tart filling into shells. Garnish with candied cherry quarters. Chill until firm. Makes about 30 tarts.

CHERRY TART FILLING:

1 (3 oz.) pkg. cream cheese, softened
2 c. confectioners sugar
1 tsp. vanilla extract
1/4 tsp. almond extract
1/2 c. coarsely chopped blanched almonds
1/4 c. candied cherries, quartered

Beat cream cheese in small bowl. Gradually add confectioners sugar, vanilla and almond extract, beating until smooth. Stir in almonds and cherries.