Celebration Tarts

Ingredients

 * 1/3 	cup 	HERSHEY'S cocoa
 * 1/3 	cup 	Sugar
 * 3 	tbsp 	water
 * 2 	tbsp 	butter or margarine
 * 1 	can 	(21 oz) cherry pie filling
 * 1 		egg
 * 2 	tbsp 	light corn syrup
 * 1 	tbsp 	Packed light brown sugar
 * 1 	tbsp 	butter or margarine, melted
 * 1 	cup 	Coarsely chopped pecans
 * Sweetened whipped cream

Directions

 * 1) Place cookie sheet in oven; heat oven to 375°F.
 * 2) Roll out pastry on lightly floured surface.
 * 3) Cut out 6 circles about 5-3/4 inches in diameter, rerolling scraps as needed to make 6 circles.
 * 4) Press pastry circles evenly into 4-3/4-inch tart pans with removable bottoms, allowing pastry to extend 1/4-inch 
 * 5) above edges of pans; set aside.
 * 6) In small saucepan, stir together cocoa, Sugar and water; add 2 tablespoons butter.
 * 7) Cook over low heat, stirring constantly with whisk, until butter melts and mixture is smooth.
 * 8) Cool to room temperature, about 10 minutes. 
 * 9) Spread cocoa mixture on bottom of tart shells, dividing evenly. 
 * 10) Spoon pie filling over mixture, dividing evenly.
 * 11) In small bowl, stir together egg, corn syrup, brown sugar and melted butter; stir in pecans. 
 * 12) Spoon over pie filling, dividing equally.
 * 13) Place tart pans on preheated cookie sheet. 
 * 14) Bake 30 minutes or until set and filling is bubbly.
 * 15) Cool completely in pans on wire rack.
 * 16) Remove tarts from pans.
 * 17) Garnish with whipped cream.