Crust:

1 c. all-purpose flour
1/4 c. unsweetened cocoa
1 stick cold butter, cut up
1/4 c. sugar
1 large egg
1 tsp. vanilla

Filling:

1 c. sugar
1/2 c. heavy cream
1 c. pecans, toasted (I used more, probably 2 c.)
3/4 c. (1 1/2 sticks) unsalted butter, cut into small pieces

Glaze:

1/3 c. heavy cream
6 oz. semi-sweet chocolate chips
1 oz. white chocolate, chopped

Mix a batch of yellow cake mix. Obtain a muffin tin lined with paper inserts. Put 1 teaspoon butter and 1 teaspoon apricot or cherry jam in the bottom of each muffin hole. Then add 1 teaspoon of cake batter topped with 1 teaspoon of meringue. Sprinkle with chopped nuts.

Bake at 375°F for 20 minutes. Make at night after children go to bed.