Black Forest Icebox Cookies

• 3 tablespoons sugar
• 4 teaspoons cornstarch
• Dash salt
• 3/4 cup fresh or frozen pitted tart cherries (thawed), coarsely chopped
• 3/4 cup cherry juice blend
• 1-1/2 teaspoons lemon juice
• 1 to 2 drops red food coloring, optional
• 1/2 cup mascarpone cheese
• 1 tablespoon confectioners' sugar
• 1 teaspoon cherry brandy
• 1 package (9 ounces) chocolate wafers
• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy whipping cream

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 until thickened, about 2 minutes. 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 each of 20 wafers; layer each with 2 teaspoons cherry mixture. Top with 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. Refrigerate, covered, for up to 4 hours before serving.

sugar, cornstarch, salt, cherries, cherry juice blend, lemon juice, drops red food coloring, mascarpone cheese, sugar, cherry brandy, chocolate wafers, chocolate chips, heavy whipping cream

Taken from www.tasteofhome.com/recipes/black-forest-icebox-cookies/ (may not work)