Preparation time: 35 minutes. Chilling time: 2 to 4 hours. Baking time: 15 minutes at 300 degrees. Serves: 9. (One 8-inch tart.)

1 pkg. (8 oz.) soft cream cheese
1 to 2 tsp. honey
1 can (15 oz.) Bing cherries, drained, liquid reserved
2 tsp. cornstarch
2 tbsp. red currant jelly
1 tbsp. lemon juice

CRUST:

1 c. graham cracker crumbs
2 tbsp. ground almonds
1/2 tsp. cinnamon
4 tbsp. melted butter

1. To prepare crust, combine cracker crumbs, almonds and cinnamon. Stir in butter. Evenly press mixture into the bottom of an 8-inch tart pan with removable bottom. Bake at 300 degrees for 15 minutes. Cool.

2. Beat together cream cheese and honey. Spread evenly over crust.

3. Cut cherries in half. Arrange, cut-side down, on cheese layer.

4. In a saucepan, combine 8 tablespoons cherry liquid and cornstarch. Stir in jelly and lemon juice until well combined.

5. Bring to a boil over low heat, stirring constantly. Reduce heat. Simmer 2 minutes longer or until thickened.

6. Spoon hot glaze over cherries to cover completely. Chill 2 to 4 hours.

TIPS: If you need to save time, you may purchase a pre-made graham cracker crust and use canned cherry pie filling to cover the cream cheese layer. For more spirited flavor, add 1 to 2 tablespoons Kirsch to the glaze.