Chocolate Covered Cherry Jell-O Shot - cooking recipe

Ingredients

3 ounces cherry Jell-O
8 ounces boiling water
4 ounces Creme de Cacao
maraschino cherry (with or without stems)
4 ounces white rum
chocolate Magic Shell ice cream topping
whipped cream

Preparation

Soak cherries in rum for at least 24 hours.
Place one cherry in each empty Jell-O shot cup.
Mix cherry Jell-O and hot water, let cool to room temperature.
Pour into cups so that cherries are submerged.
Add creme de cacao and 1/2 cup reserved rum mixture from cherries. NOTE: Add some maraschino cherry juice if you need extra liquid to cover the fruit.
Chill until firm.
Cover with a thin layer of chocolate topping and place in freezer for 2 minutes. Top with whipped cream and serve immediately.