1/2 cup crushed macaroons
1/2 cup crushed toasted almonds
1/4 c confectioner’s sugar
2 cup heavy cream
3 tablespoons dark rum
3 or 4 maraschino cherries
Mix almonds, sugar and 1 cup of the cream together.
Whip the remaining cream and fold it along with the rum into the first mixture, stirring gently.
Spoon mixture into paper muffin cups and freeze.
After about 2 hours, sprinkle the tops with remaining crushed almonds.
Place a half cherry in the center of each cup for decoration.
Return to freezer.