Ingredients:
1 cup powdered sugar
1-1/4 cups granulated sugar
1/2 cup baking cocoa
2/3 cup all-purpose flour
Two eggs
1-3/4 cups (10-oz. packsge) mini kisses baking pieces
1/2 cup butter or margarine, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking powder
One can (21 ounces) cherry pie filling, chilled
One package (8 oz.) cream cheese, softened
1/2 cup chilled whipping cream

Directions:
Heat oven to 350-degrees. Grease bottom only of 9-inch springform pan, or line 9-inch round cake pan with foil; grease bottom of foil.

Stir together melted butter, granulated sugar and vanilla in large bowl. Add eggs; using spoon, beat well. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating with spoon until well blended. Spread batter into prepared pan.

Bake 25 to 30 minutes or until cake is set. (Cake is fudgey and will not test done.) Remove from oven; cool completely in pan on wire rack.

Beat cream cheese and powdered sugar in medium bowl until well blended. Beat cream until stiff; gradually fold into cream cheese mixture, blending well. Spread over top of torte; refrigerate several hours or until set. With knife loosen cake from side of pan; remove side of pan. (Or, lift torte out of pan, using foil; remove foil).

Just before serving, put baking pieces in 6-inch-wide heart outline in center of cake. Fill heart shape with cherries from pie filling; put baking pieces all around outside edge. Serve cold, cut into wedges, with remaining pie filling. Cover; refrigerate leftover dessert.

Recipe makes 10 to 12 servings.