Chocolate Cherry Heart

1 package (15 ounces) refrigerated pie pastry
2 teaspoons all-purpose flour
1 egg white, beaten
1/4 cup ground almonds
2 tablespoons sugar
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1/4–1/2 teaspoon almond extract
1/2 cup heavy whipping cream
1 jar (16 ounces) hot fudge ice cream topping
2 cans (21 ounces each) cherry pie filling

Let pastry stand at room temperature for 15–20 minutes. Unfold pastry and place each circle on an ungreased baking sheet. Sprinkle each with 1 teaspoon flour; turn over. Using a 9-inch paper heart pattern, cut out a heart from each circle. Prick pastries all over with a fork. Brush with egg white.

Combine almonds and sugar; sprinkle over pastries. Bake at 450 degrees for 7–9 minutes or until lightly browned. Carefully slide crusts onto wire racks to cool.

I n a mixing bowl, combine the cream cheese, confectioners’ sugar and almond extract; beat until smooth. Add cream; beat until thickened.

Place one crust on a serving plate; spread with half of fudge topping. Carefully spread with half of the cream cheese mixture; top with half of the cherry pie filling. Top with remaining crust, fudge topping and cream cheese mixture. Spoon remaining cherry pie filling to within 1-inch of edges.

Chill until set. Refrigerate leftovers.

Yield: 6–8 servings.