CHERRY CORDIAL CREME CHEESECAKE

1/2 cup (1 stick) butter or margairne, melted
1 1/4 cups granulated sugar
1 tsp. vanilla extract
2 eggs
2/3 cup all-purpose flour
1/2 cup Hershey's Cocoa
1/4 tsp. baking powder
1/4 tsp. salt
1 pkg. (8oz.)cream cheese, softened
1 cup powdered sugar
1/2 cup chilled whipping cream
1 can (21 oz.) cherry pie filling, drained
25 Hershey's Kisses Brand Milk Chocolates filled with Cherry Cordial Creme, unwrapped

Heat oven to 350 degrees F. Line 9-inch round cake pan with foil, extending foil beyond sides. Grease foil.

Stir together melted butter, granulated sugar and vanilla in large bowl. Add eggs; beat well using spoon.

Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating with spoon until well blended. Spread batter in prepared pan.

Bake 25 minutes or until cake is set. (Cake is fudgy and will not test done) Remove from oven; cool completely in pan on wire rack.

Beat cream cheese and powdered sugar in medium bowl until well blended. Beat whipping cream until stiff; gradually fold into cream cheese mixture, blending well. Spread over brownie layer. Cover; refrigerate until serving time.

Use foil to lift out of pan; remove foil.

Just before serving, put drained cherry pie filling in 5-inch wide heart shape in center of dessert. Place chocolates around edge.

Cut into wedges; serve with remaining pie filling. Cover; refrigerate leftover dessert.

Makes 10-12 servings