White Cherry Chocolate Cups & Peanut butter Cups

I made 2 variations of this recipe.  One I did with cherries and white chocolate and the other I did similar to Reese's Peanut Butter Cup.  They were a little time consuming, but worth it and fun to do.

Melt 5 ounces semisweet chocolate in a double boiler.  Paint the insides of 12 mini muffin tins with the chocolate.  Put in the freezer to harden for about 5-10 minutes.  Repaint another layer of chocolate.  Freeze until hardened.

Melt 5 ounces of white chocolate in a double boiler.  Paint the insides of 12 mini muffin tins with the chocolate. Put in the freezer to harden for about 5-10 minutes. Repaint another layer of chocolate. Freeze until hardened.

Pit 1 cup of fresh cherries and dice up. 

Using a hand mixer, beat 4 ounces of cream cheese with 1 tsp of vanilla and 2 Tbsp of confectioners sugar.  Fold in the cherries.  Using a pastry bag squeeze into the white chocolate cups.  Top with 1/2 cherry.

Beat another 4 ounces of cream cheese with 3 Tbsp of Peanut Butter, 2 Tbsp of confectioners sugar and 1 tsp vanilla.  Use a pastry bag to squeeze the filling into the chocolate cups.  Top with 3 chocolate chips.

Refrigerate until serving.