Instructions: Let ice cream stand at room temperature until slightly softened, about 10 minutes; scoop into a bowl.

Meanwhile, place 1 paper baking cup in each of 18 muffin-pan cups (for 2 1/2- to 2 3/4-inch muffins).

Add cherries, macaroons, almonds, and liqueur to ice cream; mix well. Quickly spoon about 1/4 cup ice cream mixture into each paper baking cup. Freeze until firm, at least 1 hour without liqueur, 3 hours with liqueur. Serve, or cover airtight and freeze up to 2 weeks.

This recipe yields 18 servings.

Comments: During the holiday season, Marge Terhar keeps these single-serving treats on hand as an impromptu dessert for drop-in guests.

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