3/4 cup cherry preserves
12 individual store- brought chocolate cups, about 3" in diameter 3 pints rich premium chocolate icer cream
1/2 cup heavy cream, stiffly beaten
2 (1oz.) squares semisweet chocolate, shaved or grated, about 1/4 cup
to make your own chocolate cups; place 12 ounces semisweet chocolate in med-size bowl; set over gently simmering water, stirring to melt. Paint melted chocolate inside 12 3-inch diameter paper muffin pan liners. chill in freezer 1 hour; peel away paper to use. It is important that no matter gets into melted chocolate during this process; otherwise chocolate will "seize' and not coat paper liners.