Chocolate Cherry Candy Cups

In the bowl of a stand mixer fitted with paddle attachment, beat cream cheese until completely smooth. Add powdered sugar and mix on low to just incorporate. Then turn speed up to medium-high and beat until well incorporated. The mixture will hold together and be quite thick. Add cherry candy flavoring and red food coloring. Mix until fully combined. Roll cherry mixture into 1″ diameter balls and place on a sheet of waxed paper.

In a medium bowl, gently melt chocolate almond bark and bittersweet chocolate in the microwave, taking care to not let it get too hot and scorch. Microwave in short intervals, stirring in between. Then remove it from the microwave and let chocolate rest while setting out about 40 mini cupcake paper liners onto a rimmed baking pan.

Give the melted chocolate a stir and then place a scant tablespoon of melted chocolate in the bottom of each of six of the paper cupcake liners. Very gently add a cherry ball to each cup, resting it on top of the chocolate. Take care to not press the ball to the bottom of the liner. Then cover each of the cherry balls with more melted chocolate. Finish by adding a Sixlets candy to the top of each cup. Repeat this process, creating 6 cups at a time, until all chocolate cherry candy cups are finished.

These can be made in advance and keep very well stored in the freezer, with wax paper separating any layers. Let them thaw for 20 to 30 minutes before serving.