BLACK FOREST CUPS
1 can Comstock cherries
2 tablespoons Rum
2 tablespoons sugar
1/2-1 teaspoon cinnamon
2/3 cup milk chocolate chips
3-4 tablespoons butter
Thaw pastry sheet for 40 minutes.
Pre-heat oven to 400 degrees.
Combine sugar and cinnamon.
Unfold pastry sheet onto lightly floured surface.
Top with floured sheet of wax paper and roll slightly larger.
Cut into 12-3 inch squares.
Press 1 piece into each muffin cup.
Sprinkle with cinnamon sugar.
In the microwave melt the butter and chocolate together – stir well.
Place a spoonful of chocolate mixture in the center of each one, reserving enough for drizzle.
Mix together the Comstock cherries and rum.
Divide cherry mix in the center of each.
Bake 12 minutes or until golden.
Drizzle with remaining chocolate mixture.
Cool in pan on wire rack for 10 minutes.
Remove from pan and cool another 10 minutes.