1(8-oz.) candied red cherries, chopped
1 (8-oz.) candied green cherries, chopped
1/2 c. plus 2 tbsp. orange juice (or brandy)
2 c. all-purpose flour
1 1/4 tsp. salt
1 c. (2 sticks) butter, softened
1 c. sugar
5 eggs
1 tsp. vanilla
1/2 c. orange marmalade
Whipped cream (optional)
10 green or red cherries, halved (optional)

Coat two mini-fluted cupcake or muffin pans (12 indentations each pan, each indentation 2 1/2-inches in diameter) with cooking spray. Lightly dust with flour. Combine cherries and 1/2 cup orange juice in a bowl for 1 hour, toss occasionally.

Heat oven to 300°F. Combine flour and salt in a bowl, sprinkle 1/4 cup flour mixture over cherry mixture, toss to coat well. Beat butter, sugar, eggs and vanilla in a large bowl on high speed for 3 minutes. Stir remaining flour mixture until smooth, pour over cherry mixture. Fold together just until well blended. Spoon slightly rounded 1/4 cup batter into each indentation. Pour water into empty cups.

Bake about 30 minutes or until test done with toothpick. Cool cakes on wire racks 5 minutes. Remove from pans to racks, let cool. Heat 2 tablespoons orange juice and marmalade in saucepan until bubbly. Press through sieve into bowl. Brush on cakes, let cool. Garnish if desired.