Cherry Cannoli Cups

• 48 wonton wrappers
• 1/4 cup butter, melted
• 1/4 cup sugar
• 2 cups chopped hazelnuts, divided
• 1 carton (15 ounces) part-skim ricotta cheese
• 4 ounces cream cheese, softened
• 3 tablespoons confectioners' sugar
• 1 tablespoon hazelnut liqueur, optional
• 1 teaspoon vanilla extract
• 2 jars (one 16 ounces, one 10 ounces) maraschino cherries, drained

1. Place wonton wrappers on a work surface; brush with melted butter. Sprinkle with sugar. Press into greased miniature muffin cups. Sprinkle each wonton cup with 1 teaspoon hazelnuts.
2. Bake at 350u0b0 for 5-7 minutes or until lightly browned. Remove to a wire rack to cool completely.
3. In a large bowl, beat the ricotta, cream cheese, confectioners' sugar, liqueur if desired and vanilla until smooth. Cut 24 cherries in half and set aside. Chop remaining cherries; fold into cheese mixture.
4. Spoon 1 tablespoon filling into each wonton cup. Sprinkle with remaining hazelnuts. Top with a reserved cherry half.

wonton wrappers, butter, sugar, hazelnuts, ricotta cheese, cream cheese, sugar, hazelnut liqueur, vanilla, maraschino cherries

Taken from www.tasteofhome.com/recipes/cherry-cannoli-cups/ (may not work)