1 (4 ounce) can frozen whipping cream
1 (3 ounce) can frozen currants, defrosted
2 cups finely chopped almonds
8 tablespoons rolled oats
1/2 cup packed light brown sugar
3 tablespoons margarine
2 tablespoons heavy cream
1 (4.5 ounce) can mandarin oranges, drained
3 cups chopped currants
1 (1 ounce) package cream cheese, softened
2 tablespoons butter
1/2 teaspoon heavy cream
2 cups chopped pecans
1 tablespoon lemon juice
Combine whipping cream, currants and almonds in small bowl. Beat in currants and oats. Stir in sugar, margarine, cream cheese, butter, brown sugar, margarine and heavy cream. Stir lightly until well blended. Refrigerate 8 hours or overnight.
Roll chocolate dough into 3 circles, place on ungreased cookie sheet. Align in center of each cookie.
When ready to cream: Place 3 mounds of whipped cream between waxed paper and molding board. Roll mascarpone cheese into 1 inch rounds (about 1/2 inch thick). Whip cream until stiff. Stir in prepared cream cheese rounds. Shape into 3 balls. Roll each 1/2 inch thick, using nonstick cookie sheet. Arrange on waxed paper.
Frost frosting as directed on manufacturer's package, using nonstick cookie sheet.