Cherry Whoopie Pies

1 (10 ounce) jar maraschino cherries
1 (18-1/4 ounce) box red velvet cake mix
3 eggs
1/2 cup canola oil
1 teaspoon almond extract

Filling
1 (16 ounce) can cream cheese frosting
1 (12 ounce) carton frozen whipped topping, thawed
1 (10 ounce) jar 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 tablespoonsful 2 inches apart onto greased baking sheets. Top each with a cherry half.

Bake at 350°F for 8-10 minutes or until edges are set. Cool for 2 minutes before removing to wire racks to cool completely.

For filling, beat frosting and whipped topping until blended; fold in cherries. Spread filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.

Yield: about 2 dozen

Nutrition Facts: 1 whoopie pie equals 290 calories, 14 g fat (5 g saturated fat), 26 mg cholesterol, 198 mg sodium, 39 g carbohydrate, trace fiber, 2 g protein

Recipe and photograph provided courtesy of National Cherry Growers Foundation. Used with permission.