Ingredients:

15 Athens Mini Fillo Shells
3 chocolate sandwich cookies, crushed
3/4 cup semi-sweet chocolate chips, melted
8 ounce carton frozen whipped topping, thawed
30 cherries from 20 or 21 ounce can cherry pie filling

Instructions:

Place shells on baking sheet and bake at 350 for 3 to 5 minutes. Cool completely.

Place cookie crumbs into bottom of shells. Press down lightly.

In a small bowl, combine 3 tablespoons of the melted chocolate and 3/4 cup of the whipped topping. Stir until blended. Spoon or pipe mixture into shells.

On parchment paper, pipe or spread remaining chocolate into 3/4-inch heart shapes. Chill to set.

Top each Fillo cup with a cherry pressing cherry down into chocolate mixture. Pipe whipped topping around edge. Place another cherry in center of each cup.

Top each cup with a chocolate heart. Chill until ready to serve.