1 qt. coffee or coffee chip ice cream, slightly softened
1/3 c. toasted chopped almonds
1/2 c. coarsely chopped bittersweet or semi-sweet chocolate
12 maraschino cherries, rinsed, drained and soaked in 2 tbsp. rum or brandy
1 tsp. instant coffee powder
1 c. heavy cream, whipped until stiff

Fill 12 muffin cups with paper liners. In large bowl, combine ice cream, almonds, and chocolate. Remove cherries from rum, pat dry and set aside. Combine instant coffee powder with the rum and fold into ice cream mixture. Gently fold in whipped cream.

Fill each muffin cup 1/3 full. Arrange 1 reserved cherry in center of each and fill to 2/3 full. Freeze until firm. Garnish with additional whipped cream and shaved chocolate, if desired. Serves 12.

VARIATION: 1/4 cup coconut or raisins may be added along with the chocolate.