Chocolate Cream Cups

16 fluted paper baking cups
1 (12 ounce) package semisweet chocolate chips
2 tablespoons shortening
1 (3 or 3 1/4 ounce) box regular vanilla pudding mix
1 envelope unflavored gelatine
1 teaspoon instant coffee powder
2 cups half-and-half
1 cup heavy cream, whipped
Chocolate sprinkles
16 maraschino cherries, drained

Same day or several days before serving: Put cups in muffin tins. In double boiler over hot, not boiling water, melt chocolate pieces with shortening; keep warm. Starting from top rim of each paper cup, drizzle chocolate 1 heaping teaspoon at a time down inside of cup. About 3 teaspoons will cover entire inside of each cup. Refrigerate.

Early on serving day; remove a few cups at a time from refrigerator. Gently, but quickly peel paper away from each, leaving a chocolate cup. Refrigerate.

In medium saucepan, combine pudding mix, gelatine and coffee powder. Stir in half-and-half. Cook as label directs. Cover surface with wax paper and refrigerate until cool.

With rubber spatula gently fold whipped cream into mixture. Fill chocolate cups and refrigerate. Sprinkle each cup with chocolate sprinkles; top each with a cherry.