An impressive and delicious dessert, yet is quite simple to prepare.

Cherry Cannoli Cups

48 wonton wrappers

1/4 cup butter, melted

1/4 cup granulated sugar

2 cups chopped hazelnuts - divided use

1 (15-ounce) carton part-skim ricotta cheese

4 ounces cream cheese, softened

3 tablespoon confectioners' sugar

1 tablespoon hazelnut liqueur, optional

1 teaspoon vanilla extract

2 jars (one 16-ounce and one 10-ounce) maraschino cherries, drained

1. Place wonton wrappers on a work surface; brush with melted butter. Sprinkle with sugar. Press into greased miniature muffin cups. Sprinkle each wonton cup with 1 teaspoon hazelnuts.
2. Bake at 350°F (175°C) for 5 to 7 minutes or until lightly browned. Remove to a wire rack to cool completely.
3. In a large bowl, beat the ricotta, cream cheese, confectioners sugar, liqueur if desired and vanilla until smooth.
4. Cut 24 cherries in half and set aside. Chop remaining cherries; fold into cheese mixture.
5. Spoon 1 tablespoon filling into each wonton cup. Sprinkle with remaining hazelnuts. Top with a reserved cherry half.

Makes 4 dozen.

Recipe and photograph provided courtesy of Nationalcherries.com; through ECES, Inc., Electronic Color Editorial Services.