Cherry Whoopie Pies

1 jar (10 oz.) maraschino cherries 1 pkg. (18-1/4 oz.) red velvet cake mix 3 eggs 1/2 cup canola oil 1 tsp. almond extract Filling: 1/4 cup butter, softened 4 oz. cream cheese, room temperature 1 jar (7 oz.) marshmallow cream 1 jar (10 oz.) maraschino cherries, drained and chopped

Cut 22 cherries in half (save remaining cherries for another use). In a large bowl, combine the cake mix, eggs, oil, and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Top each with a cherry half. Bake at 350˚ for 8–10 minutes or until edges are set. Cool for 2 minutes before removing to wire racks to cool completely. For filling, mix butter and cream cheese until smooth; fold in marshmallow cream; fold in cherries. Spread filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator. Makes about 2 dozen.