2 ¹⁄₄ cups white chocolate chips

1 ¹⁄₂ cups butter

2 teaspoons vanilla

2 ¹⁄₄ cups confectioners’ sugar

1 ¹⁄₄ cups cherry pie filling

18 cherries, with stems

Edible glitter or red candy sprinkles

1 white chocolate baking bar

Prepare, bake and cool cupcakes.  Melt 2 1/4 c white chocolate chips, cool slightly.  On medium speed, beat butter until fluffy. Beat in melted chocolate, vanilla, confectioners’ sugar until smooth.  Chill until thickened (approx 15 mins).  Spoon jam or filling until freezer bag. Snip 1/4″ hole in one corner. Insert bag tip 1″ deep into the center top of each cupcake. Squeeze 1 Tbsp jam into each.  Transfer frosting into a pastry bag fitted with decorative tip and pipe over cupcakes.  Sprinkle with edible glitter or red sprinkles and white chocolate shavings from the chocolate bar. Melt remaining white chocolate and barely dip fresh cherries into the mixture. Cool and set atop each cupcake.