Recipe

1. In a small saucepan, combine the sugar, cornstarch and salt. Add the cherries, juice blend and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and stir in food coloring if desired. Cool to room temperature.

2. In a small bowl, combine the Mascarpone cheese, confectioners' sugar and brandy. Spread about 1 teaspoon cheese mixture onto 20 wafers; top with 2 teaspoons cherry mixture and remaining wafers. Place on a waxed paper-lined baking pan.

3. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Drizzle over cookies. Cover and refrigerate cookies for up to 4 hours before serving. Yield: 20 cookies.