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Cherry Cannoli Cups

48 wonton wrappers
1/4 cup butter, melted
1/4 cup sugar
2 cups chopped hazelnuts, divided
1 carton (15 oz.) part-skim ricotta cheese
4 oz. cream cheese, softened
3 Tbsp. confectioners’ sugar
1 Tbsp. hazelnut liqueur, optional
1 tsp. vanilla extract
2 jars (one 16 oz., one 10 oz.) maraschino cherries, drained

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 tsp. hazelnuts. Bake at 350˚ for 5–7 minutes or until lightly browned. Remove to a wire rack to cool completely. 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. Spoon 1 Tbsp. filling into each wonton cup. Sprinkle with remaining hazelnuts. Top with a reserved cherry half. Makes 4 dozen.

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