1. Preheat oven to 350°F (180°C). Break cookies in half. Place half of the cookies into Manual Food Processor; cover and pump handle to form very fine crumbs. Transfer cookie crumbs to medium Bamboo Fiber Bowl. Repeat with remaining cookies. Add butter and brown sugar to mixing bowl; mix until moistened. Divide crumb mixture evenly among six Mini Tart Pans, pressing firmly into bottom and up sides using fingertips. Arrange tart pans on Medium Sheet Pan. Bake 5–8 minutes or until crusts are set and just beginning to brown.
2. Meanwhile, for filling, place cream cheese in Classic Batter Bowl. Microwave, uncovered, on HIGH 10–20 seconds or until slightly softened. Add powdered sugar and almond extract; mix well using Mix 'N Scraper®. Attach open star tip to Easy Accent® Decorator; fill with filling and set aside (see Cook's Tip).
3. Remove sheet pan from oven. Carefully transfer tart pans to Stackable Cooling Rack using Chef's Tongs. Cool 5 minutes.
4. Carefully remove crusts from tart pans. Pipe filling over crusts; top each tart with 1 tbsp (15 mL) of the cherry pie filling and chocolate curls.

Yield: 6 servings

Cook's Tips: To make chocolate curls, hold Vegetable Peeler across the narrow side of a 1-oz square of semi-sweet baking chocolate. Using even pressure, push the blade away from you to create curls.

For best results, place Easy Accent® Decorator filled with filling into freezer until ready to use (up to 5 minutes). This makes the filling stiffer and easier to pipe over crusts.