2 eggs
2 tsp. vanilla
2 tsp. lemon juice
2 (8 oz.) pkg. cream cheese
1 can cherry pie filling
2 rounded tsp. flour
1 rounded tsp. baking powder
3/4 c. sugar

Bring cream cheese to room temperature to soften. Mix all ingredients in one bowl (except the cherries). Line mini cup cake pans. Fill cups 1/ to 3/4 full (each cup is approximately 1 1/2 inches across, 1 inch deep). Bake at 375 degrees for exactly 18 minutes (will not brown and may even burn on the bottom).

Cool. Top each with cherry after cooling or right before serving. Can be made ahead and frozen without topping. Defrost 1/2 hour to 1 hour before serving.