1 1/2 cups flour
1/2 cup butter
1/4 cup brown sugar
2 cloves garlic, crushed
1/2 teaspoon salt
1 1/2 teaspoons dried marjoram
1/3 cup apricot preserves
1/4 cup chopped fresh parsley
1 teaspoon water
Preheat oven to 400 degrees F (200 degrees C).
Place flour in a small bowl, set aside. In a mixing bowl, cream butter, brown sugar, garlic, salt, marjoram, apricot preserves and parsley. Mix well. Place flour mixture in a separate small bowl.
Pour batter into foil-lined muffin cups or shallow pans (batter may be uncovered). Sprinkle with remaining maraschino cherry and sprinkle with remaining sugar. Bake 30 minutes in the preheated oven or until tester inserted in center comes out clean.
Remove muffins from oven (without touching bottom of pan). Remove muffins, snap their neck ends and place on a plate. Sprinkle with remaining maraschino cherries. Spoon cherries over muffins. Place chicken in bottom of pan.
Bake uncovered 20 minutes until chicken is cooked through and juices run clear. Remove from oven. Cool, cut into small pieces and serve over chicken.