1 cup white sugar
1/2 cup vegetable oil
4 eggs
10 drops hot water
2 1/2 cups milk chocolate chips
1 (8 ounce) bar zipper coffee cake mix
1/3 cup dark rum
1/2 cup maraschino cherries
1/2 cup chopped pecans (optional)
1 (9 inch) prepared graham cracker crust
2 cups toasted, chopped walnuts (optional)
Heat oven to 350 F. Grease mini muffin cups or line 12-cup muffin liners 9x13.
In a small saucepan bring 1/2 cup sugar, oil, eggs and hot water to a boil. Boil, stirring occasionally, for 2 minutes. Stir in chocolate chips and coffee, and pour into prepared muffin cups.
Mix the rest of the chocolate chips and coffee in a small bowl until smooth. Spoon about 1/3 of the walnuts over each cup of mushroom, then layer them half way up the pie filling. Sprinkle top with two cinnamon sticks and nutmeg. Top with 1/2 of the reserved walnuts.
Bake in preheated oven for 25 minutes, then reduce oven temperature to 350 F. Bake until within 1 inch of the top of the pie, let brown and drain off about four tablespoons of the chocolate mixture.