Directions

1. In a microwave, melt semisweet chocolate and 1 teaspoon shortening. Brush evenly on the inside of 12 paper or foil miniature muffin cup liners. Repeat with white baking chocolate and remaining shortening. chill until firm, about 25 minutes. Meanwhile, in a bowl, combine cherries, water and extract; let stand for 5 minutes. Drain, reserving liquid.
2. In a small mixing bowl, combine the cream cheese, confectioners' sugar, food coloring, lemon peel and 2 tablespoons reserved cherry liquid; beat on medium-low speed for 2 minutes or until smooth. Fold in cherries.
3. Cut a small hole in the corner of a pastry or plastic bag; insert a tip. Fill with cherry mixture. Pipe into chocolate cups. Refrigerate for 1 hour or until firm. Carefully remove from liners.