Instructions: Cut puffy pastry sheets into six 4-inch triangles, bake until golden. Beat heavy cream in cold mixer until whipped, fold in powdered sugar and cocoa, chill.

Combine remaining ingredients, except chocolate sauce, in sauce pan, cook until thickened, let cool.

To assemble cut pastry in half, fill with cherry mixture and top with chocolate cream. Place top back on, sprinkle with powdered sugar and drizzle with chocolate sauce. Serve immediately.

This recipe yields 6 servings.

A Splendidly Restored Pre-Civil War Estate Overlooking the Cumberland River!

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