Celebration Tarts

Ingredients

 * ⅓ cup Hershey's cocoa
 * ⅓ 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 5¾ inches in diameter, rerolling scraps as needed to make 6 circles.
 * 4) Press pastry circles evenly into 4¾-inch tart pans with removable bottoms, allowing pastry to extend ¼-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.