Cherry Chocolate Cupcakes

8 ounces cream cheese
1 pound powdered sugar
6 ounces maraschino cherries, drained
2 cups pecan halves
24 prepared chocolate cupcakes

In medium bowl, with electric mixer at medium speed, beat cream cheese until smooth. Slowly add confectioners' sugar, beating until smooth and creamy. Reserve 12 whole cherries; coarsely chop remaining cherries. Reserve 1 cup (about 72) pecan halves; coarsely chop remaining pecan halves.

In small bowl, combine 3/4 cup cream cheese frosting, chopped pecans and chopped cherries.

Using the end of a wooden spoon, poke a 1" deep hole in top of each cupcake. Spoon about 1 tablespoonful pecan filling in each hole. Frost the tops of the cupcakes with remaining frosting. Halve reserved cherries.

Top cupcakes with cherry halves and reserved pecan halves. Refrigerate until serving time.