1/2 cup butter or margarine, softened
1 (3-ounce) package cream cheese, softened
1 tablespoon granulated sugar
1 1/3 cups all-purpose flour
1/2 cup finely chopped pecans
1 (21-ounce) can cherry filling and topping
1 teaspoon almond extract
Put butter, cream cheese and sugar in a large mixing bowl. Beat with an electric mixer on medium speed until smooth. Add flour and pecans; mix well. Roll dough into 1-inch balls. Press balls evenly into the bottom and up the sides of 1-3/4- x 1-inch miniature muffin cups.
Combine cherry filling and almond extract. Spoon about 1 tablespoon cherry mixture into each pastry-lined cup.
Bake in a preheated 350°F (175°C) oven 20 to 25 minutes, or until lightly browned. Cool in pans 5 minutes. Transfer to wire racks to cool completely.
Makes 2 dozen.