1. Preheat oven to 350°F (180°C). Bake phyllo shells on Medium Sheet Pan 3–5 minutes or until crisp. Remove shells from oven and cool slightly.
2. Set aside 2 tbsp (30 mL) of the chocolate morsels. Microwave remaining chocolate and oil in uncovered (2-cup/500-mL) Prep Bowl on HIGH 30–60 seconds or until almost melted, stirring every 20 seconds.
3. Line Small Sheet Pan with a piece of Parchment Paper. Leaving stems intact, dip 15 cherries into melted chocolate and place onto parchment. Refrigerate 10 minutes or until chocolate is set.
4. Pour remaining melted chocolate into a small resealable plastic bag and trim the corner. Squeeze chocolate evenly into shells.
5. Remove stems and finely chop remaining cherries using Food Chopper. Firmly pat cherries dry with paper towels.
6. To make the filling, mix cream cheese, powdered sugar and almond extract in Small Batter Bowl until smooth.
7. Stir in chopped cherries and whipped topping; mix until stiff. Stir in reserved chocolate morsels.
8. Scrape filling into small resealable plastic bag; trim corner and squeeze filling evenly into shells. Top with one chocolate-dipped cherry.

Yield: 15 servings

Nutrients per serving: (1 cordial cup): Calories 100, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 5 mg, Sodium 30 mg, Carbohydrate 14 g, Fiber 1 g, Protein 1 g

Cook's Tips: To quickly soften cream cheese, place it into the Classic Batter Bowl and microwave it for 10–15 seconds or until soft.

To easily fill plastic bags for piping, stand the Measure-All® Cup upright. Place the corner of the bag into the cup and fold over the edges. Spoon the mixture into the bag; remove the bag from the cup and secure with a Twixit! Clip.