1 (3 oz.) pkg. cream cheese, softened
1 c. chopped nuts
1 (20 oz.) can crushed pineapple
1 lb. can bing cherries
1 (3 oz.) pkg. black cherry gelatin

Make small balls of cream cheese. Roll in chopped nuts. Place in bottom of ring mold. Drain pineapple and cherries; reserve juices and pit cherries. Place drained pineapple and cherries on top of cheese balls. Make gelatin using 1 cup boiling water and 1 cup of reserve juice. Pour gelatin into mold and let set.