Yield: 24 cups
Mix all ingredients for cheese filling until smooth, set aside.
Grease mini muffin tins.
Combine flour, sugar and cocoa. Cut in butter until crumbly. Gradually add water and knead to a soft dough. Shape into 24 even balls.
Using index finger, press each ball into bottom and around sides of muffin tins to shape into little cups.
Place one teaspoon of cheese filling into each cup.
Bake at 325 degrees Fahrenheit for 15 to 18 minutes. Cool completely before removing from tins.
Before serving, place 1/2 maraschino cherry onto center of each cup.
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