2 c. confectioners' sugar, divided
1/4 c. cocoa
2 (3 oz.) pkgs. cream cheese, softened
2 tbsp. cocoa
1 tsp. vanilla
Cherry halves - drain cherry juice off
1 c. butter, softened
1 3/4 c. all-purpose flour
1 egg
1 c. pecans

Cream butter and 1 cup confectioners' sugar in large bowl and mix until well blended. Mix in 1/4 cup cocoa, gradually beat in flour, mixing until smooth. Chill dough 30 minutes. Beat cream cheese in small bowl, add 1 cup confectioners' sugar, 2 tablespoons cocoa, egg and vanilla, beating until smooth. Shape dough into 1 inch balls, roll in an egg white and roll in chopped pecans. Place 1 inch apart on ungreased cookie sheet. Gently press thumb in center of each cookie, making an indentation; fill 2/3 full with 1 teaspoon of filling. Bake at 350 degrees for 12 minutes or until filling appears set. Cool slightly and top with pecan or cherry half. Store in refrigerator.