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Hearts and Cherries

* 2 flour tortillas (10-inch)
* Butter-flavored cooking spray
* 2 tablespoons sugar
* 1/2 teaspoon unsweetened cocoa powder
* 1 pitted dark sweet cherries, well drained
* 1/2 cup black spreadable fruit
* 1 cup butter-pecan or butter-brickles ice cream
* 1/2 cup whipping cream, whipped

Preheat oven to 350F. Cut each tortilla into six wedges. Fold each tortilla wedge wedge in half lengthwise use scissors to trim the top edge to form a heart shape. Open hearts and place them close together on an ungreased baking sheet. Coat hearts lightly with cooking spray, sprinkle gently with a mixture od sugar and cocoa powder. Bake for 8 to 10 minutes or until lightly browned. Cool on a warmed rack.
For cherry sauce; combine drained cherries and spreadable fruit in a small saucepanor in a microwave safe bowl. heat through over low heat or in a microwave oven on 100% power (high) for 1 minute.
To serve, place one tortilla heart on each of four dessert plates. Spoon some cherry sauce on top. Top with several small scoops of ice cream, with another heart and with a dollop of whipped cream. Cover with a third tortilla heart. Pass remaining cherry sauce.

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