Cherry Whoopie Pies

• 1 package red velvet cake mix (regular size)
• 3 large eggs
• 1/2 cup canola oil
• 1 teaspoon almond extract
• 36 maraschino cherries, halved
• 3/4 cup canned cream cheese frosting
• 2/3 cup whipped topping
• 1/2 cup chopped maraschino cherries

1. In a large bowl, combine the cake mix, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Drop by heaping teaspoonfuls 2 in. apart onto greased
3. . Top each with a cherry half. Bake at 350u0b0 for 8-10 minutes or until edges are set. Cool for 2 minutes before removing to wire racks to cool completely.
4. For filling, beat frosting and whipped topping until blended; fold in chopped cherries. Spread filling on the bottoms of half of the cookies; top with remaining cookies. Refrigerate until serving.

cake, eggs, canola oil, almond, maraschino cherries, cream cheese frosting, maraschino cherries

Taken from www.tasteofhome.com/recipes/cherry-whoopie-pies/ (may not work)