Chocolate Cherry Heart

• 1 package (15 ounces) refrigerated pie pastry
• 2 teaspoons all-purpose flour
• 1 egg white, lightly beaten
• 1/4 cup ground almonds
• 2 tablespoons sugar
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1/4 to 1/2 teaspoon almond extract
• 1/2 cup heavy whipping cream
• 1 jar (16 ounces) hot fudge ice cream topping
• 2 cans (21 ounces each) cherry pie filling

1. Let pastry stand at room temperature for 15-20 minutes. Unfold pastry and place each circle on an ungreased
2. . Sprinkle each with 1 teaspoon flour; turn over. Using a 9-in. paper heart pattern, cut out a heart from each circle. Prick pastries all over with a fork.
3. Brush with egg white. Combine almonds and sugar; sprinkle over pastries. Bake at 450u0b0 for 7-9 minutes or until lightly browned. Carefully slide crusts onto wire racks to cool.
4. In a large bowl, combine the cream cheese, confectioners' sugar and almond extract; beat until smooth. Add cream; beat until thickened.
5. Place one crust on a serving plate; spread with half of the fudge topping. Carefully spread with half of the cream cheese mixture; top with half of the cherry pie filling. Top with remaining crust, fudge topping and cream cheese mixture. Spoon remaining cherry pie filling to within 1 in. of edges. Chill until set. Refrigerate leftovers.

refrigerated pie pastry, flour, egg, ground almonds, sugar, cream cheese, sugar, almond extract, heavy whipping cream, cherry pie filling

Taken from www.tasteofhome.com/recipes/chocolate-cherry-heart/ (may not work)