PREPARATION:

1. Preheat oven to 350°F. Lightly grease 18 standard (2-1/2-inch) muffin pan cups or line with paper or foil liners. Let dough stand at room temperature about 15 minutes.
2. Combine dough and cocoa in large bowl; beat until well blended. Shape dough into 18 balls; press onto bottoms and up sides of prepared muffin cups.
3. Bake about 15 minutes or until set. Remove from oven; gently press down center of each cookie cup with back of teaspoon. Cool in pan 10 minutes. Remove cups from pans; cool completely on wire rack.
4. Place 1 tablespoon cherry pie filling in each cookie cup.
5. Place white chocolate in small resealable food storage bag. Microwave on MEDIUM (50%) 1 minute; knead bag lightly. Microwave and knead at additional 30-second intervals until white chocolate is completely melted. Cut off tiny corner of bag. Drizzle white chocolate over tarts. Let stand until set.