1/2 c. crushed macaroons
1/2 c. crushed toasted almonds
1/4 c. confectioners' sugar
2 c. heavy cream
3 tbsp. dark rum
3 or 4 maraschino cherries

Mix the macaroons, most of the almonds, the sugar and 1 cup of the cream together. Whip the remaining cream and fold it and the rum into the first mixture, stirring gently. Spoon the mixture into paper muffin cups and freeze.

After about 2 hours sprinkle the tops with remaining crushed almonds. Place 1/2 cherry in the center of each cup. Return to freezer.

Fills 6 to 8 paper cups.