Cherry Chocolate Heart Courtesy Of: The Cherry Marketing Institute Cherry Chocolate Heart 8 to 10 servings 2 Pie crusts 200 g or 8 oz Cream cheese, softened 250 mL or 1 cup Confectioner's sugar 5 mL or 1 tsp Almond extract 125 mL or 1/2 cup Whipping cream 225 mL or 2/3 cup Hot fudge topping 560 mL or 21 oz Cherry filling Sprinkle 1 tsp (5 mL)flour over crust. Turn crust, floured side down, on ungreased cookie sheet. Using paper pattern* as guide, cut crust into heart shape. Generously prick heart crust with fork. Bake in preheated 450 degree F (230 degree C) oven 9 to 11 minutes, or until lightly browned. Let cool. Repeat with the 2nd crust.

Combine cream cheese, confectioner's sugar and almond extract in a small bowl; beat until smooth. Add whipping cream and beat until thickened.

To assemble, place one heart shaped pie crust on serving plate, spread with 1/3 cup (75 mL) of the hot fudge. Carefully spread half of cream cheese mixture over hot fudge. Spoon 2/3rds of the cherry filling over cream cheese. Spread second crust with remaining hot fudge and place over filling. Carefully spread with remaining cheese mixture. Spoon remaining cherry filling about 1 inch (2/5 cm) from the edge. Refrigerate until serving time.

* To make paper pattern, cut a piece of paper into a heart shape about 10 1/2 inches high by 10 inches wide.