30-35 California dried figs
1 cup heavy cream
1/2 lb. sweet cooking chocolate
1 tsp. rum (optional)
1 jar cherries, sliced

Split a pocket in each fig.

Heat cream; add chocolate. Bring to a boil; simmer for about 5 minutes or until smooth and thick, stirring constantly.

Add rum, if desired. Fill figs with chocolate mixture.

Note: If chocolate is not thick enough, allow to cool before filling figs.

Refrigerate filled figs; top with sliced cherries.