24 vanilla wafers
2 (8 oz) packages cream cheese
1 (8 oz) dairy sour cream
1-1/2 cup sugar
1/4 cup cocoa
3 eggs
1-1/2 teaspoon almond extract
1-1/2 teaspoon vanilla extract
1 can cherry pie filling

Preheat oven to 325°F. Line 24 muffin cups with cupcake papers. Place vanilla wafer, flat side down, in bottom of each cup. Beat cream cheese, sour cream, and sugar in large bowl until smooth; add cocoa, eggs, almond and vanilla just until blended. Spoon into cups, filling about 3/4 full. Bake 25-30 minutes. Cool in pan on wire rack. Garnish with whipped topping and a spoonful of cherry pie filling.