1 (16 oz.) can or jar dark sweet cherries, reserve syrup
Pecan halves or hazel nuts
1 (6 oz.) pkg. cherry flavored gelatin
1 1/2 c. boiling water
1/4 c. port wine (may substitute water)
1 (3 oz.) pkg. cream cheese

Drain cherries thoroughly. Reserve syrup and add water to it to measure 1 1/2 cups.

Fill cherries with nuts. Dissolve gelatin in boiling water. Add reserved syrup and port. Chill until slightly thickened. Shape cream cheese into tiny balls. Fold cheese balls and cherries into slightly thickened gelatin. Pour into lightly oiled 1 1/2 quart mold and chill until set. If desired, serve with mayonnaise. Yield: 8 to 10 servings.

UNMOLDING TIPS: Dip mold in warm, not hot, water, just to rim and only for 10 seconds. Then shake gently to loosen. If the serving plate onto which the mold is placed is moistened, the mold will be easier to move if it is not centered. Use less water when preparing gelatin that is to be molded. To arrange fruit and vegetables in molds, first chill gelatin until slightly thickened, then pour into mold to about 1/4" deep. Arrange fruit or vegetables in a decorative pattern in gelatin. Chill until set but not firm.