4ouncesDove Dark Chocolate (or 4 ounces bittersweet chocolate), chopped
2tablespoonsheavy cream
12mini phyllo pastry shells
12cherries,pitted
1tablespoongranulated sugar,plus more as needed
Instructions
Heat the Dark Chocolate and cream together in a small heatproof bowl set over a pot of simmering water, stirring until smooth.
Spoon 1 teaspoon of melted chocolate into each phyllo shell.
Heat the cherries and sugar in a sauté pan over medium heat, swirling the pan frequently to prevent the cherries from burning. If the cherries aren’t very sweet, add an additional 2-3 tablespoons of sugar.
One the cherries have darkened slightly in color and released some of their juices, remove from heat. Place one cherry in each tart shell.