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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.

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