from the gourmet kitchen of Sharmagne Leland-St. John
8 ounces cream cheese
12-15 cherries pitted and chopped
1 whole cherry
1/4 cup chopped walnuts
1 whole walnut
2-3 tablespoons Cherry Suisse (chocolate cherry liqueur)
Place the cream cheese in a blender or food processor and pulse until creamy and smooth. Remove the pits from the cherries and chop fruit into small pieces. Keep one whole cherry and one extra stem for garnish. Add to the blender and pulse for one minute, until stirred in. Coarsely chop all but one of the walnuts. Save the whole walnut for garnish. Add the cherry liqueur and pulse until it is all absorbed into the cheese mixture.
With a rubber spatula, turn into a ramekin and smooth top, like icing. Place the whole walnut in the center of the cheese. Put one half of the extra cherry on either side of the walnut, round side up, with a stem coming out the top of each. Chill for two hours and serve with thin ginger snaps or Carr wheat biscuits. A chilled chardonnay makes an excellent statement!