1 (8 oz.) bar milk chocolate candy
1/4 c. butter
30 lg. marshmallows
1/3 c. milk
1/2 c. sour cream
1/2 tsp. almond extract
1/2 c. whipping cream, whipped or 1 c. Cool Whip
1 can cherry pie filling

Break chocolate into pieces and place in 2 cup glass measure cup. Add butter.

Microwave on high, uncovered until soft; stir until smooth. Line 12 muffin or custard cups with paper liners.

Divide chocolate mixture evenly among the cups. Spread chocolate evenly over bottom and up sides of paper lining, using back of spoon. Refrigerate to set.

Combine marshmallows and milk in a 1 quart bowl. Microwave on high until marshmallows are puffed, stir until smooth. Refrigerate until partially set about 45 minutes.

Fold sour cream, almond extract and whipped cream into marshmallow mixture. Spoon mixture into chocolate cups, filling about 3/4 full. With back of spoon make slight indentation in mixture. Refrigerate until set, 3 to 4 hours.

Remove tarts from cups, lifting with tip of knife if necessary. Peel off paper and place cups on serving plate. Refrigerate until served then spoon pie filling into each indentation. If desired you may garnish with a little whipped cream.