Make half recipe of Cream Filling. Roll filling into 1 inch ball. Flatten and wrap around cherry with stem sticking from top. Place on wax paper covered baking sheet. Repeat for all cherries. Let sit over night to firm up.
Melt chocolate in double boiler.
Dip cream covered cherries in chocolate. Allow chocolate to cool slightly. If you try to use when hot filling will melt. You can also dip bottoms and paint chocolate on with pastry brush. Place on wax paper covered baking sheet. Repeat for all cherries. Allow to harden in refrigerator.
If you decide not to use the cream filling just dip cherries.
Once hardened decorate face and leaves with decorating gel or icing. Gel does not show up as well as the icing does.
...........an original idea from Wendy!