Categories: Cakes 
      Yield: 24 servings 
  
      1 pk Cream cheese, softened (8oz) 
      1 pk Confectioners' sugar (16 oz) 
      1 cn Maraschino cherries, drained 
           -(6 oz) 
      2 c  PLANTERS Pecan Halves 
     24    Prepared chocolate cupcakes, 
           -cooled (2 1/2") 
  
  In medium bowl, with electric mixer at medium speed, beat cream cheese 
  until smooth. Slowly add confectioners' sugar, beating until smooth 
  and creamy. 
   
  Reserve 12 whole cherries; coarsely chop remaining cherries. Reserve 
  1 cup (about 72) pecan halves; coarsely chop remaining pecan halves. 
  In small bowl, combine 3/4 cup cream cheese frosting, chopped pecans 
  and chopped cherries. Using the end of a wooden spoon, poke a 1" deep 
  hole in top of each cupcake. Spoon about 1 tablespoonful pecan 
  filling in each hole. Frost the tops of the cupcakes with remaining 
  frosting. 
   
  Halve reserved cherries. Top cupcakes with cherry halves and reserved 
  pecan halves. Refrigerate until serving time.