Preheat oven to 350 degrees Fahrenheit.

In the bowl of an electric mixer, beat egg, sugar, oil, and vanilla sugar.

In a small bowl, mix flour, salt, and baking powder.

Slowly add dry ingredients to the wet mixture and mix until a dough forms. If dough seems dry, add a little water.

Spray a muffin tin well with oil spray. Fill each muffin cup with a tablespoon and a half of  dough. Press dough down on the bottom and up the sides.

Bake for 12–15 minutes. Do not overbake.

Remove from oven and immediately use a spoon or small glass to press down in the center to create a well and re-form the cup shape. Allow to cool.

In a saucepan over medium heat, bring cherries, brown sugar, lemon juice, and scotch or whiskey to  a boil, stirring occasionally.

Lower fire to medium-low and simmer for 10–15 minutes or until cherries soften. Continue to mix occasionally and gently.

In a cup, mix water and cornstarch until smooth and thick. Add cornstarch mixture to the cherries and continue to mix to prevent any clumping. Keep cooking for several more minutes.

Remove from flame and allow to cool. Mixture will continue to thicken as it cools.

In the bowl of an electric mixer, beat whip until it starts to thicken. Add instant vanilla pudding powder and scotch and continue to mix until thick and fluffy.

Carefully remove cookie cups from the muffin tin, using a knife to loosen if needed.

Fill each cookie cup with one teaspoon cherry filling. Top with a dollop of whipped cream.

Top whipped cream with extra cherry syrup and/or a cherry, if desired.