Cherry Chocolate Sweetheart
1 package refrigerated sugar cookie dough (500g)
1 package cream cheese (250g), softened
1 cup icing sugar
1 can cherry pie filling (600g)
1 package milk chocolate chips (350g)
Preheat the oven to 200°. Roll out the cookie dough and shape it into a heart shape. Place it on a cookie sheet and bake for ten minutes or until the edges are slightly brown. Let cool about 30 minutes. Beat the icing sugar into the cream cheese and spread the mixture on top of the baked heart. Carefully spread the cherry pie filling over the cream cheese mixture. Place the chocolate chips in a microwaveable bowl. Microwave one minute on high. Stir. Microwave 30 more seconds. Stir. Continue to microwave at 30-second intervals until the chocolate is creamy enough to drizzle from the spoon. Drizzle the chocolate all over the cherries. (Make sure NOT to drip any water in the chips while you are melting them - and don't use a damp spoon. You will end up with hard clumps.)
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