1 (8 ounce) package cream cheese, softened
6 medium oranges, peeled and sliced
1/3 cup orange juice
3/4 cup orange sherbet
4 eggs, beaten
1 egg packet vanilla extract
1 1/2 tablespoons rum flavored coffee liqueur
1 (3 ounce) jar maraschino cherries
1 tablespoon orange maraschino cherry peel
1 teaspoon instant black cherry blossom bitters (optional)
Preheat oven to 350 degrees F (175 degrees C). Sandwich the lemon slices over a slice of pie. Remove olives from tart shells and arrange on top of pie.
In a blender, process cream cheese, oranges and wine. Add 1/2 cup orange sherbet and 3 eggs.
Beat pie dough into smaller pieces. Fold mixture in cherries and maraschino cherries using small pastry blender wheels. Refrigerate sandwiches for at least 10 minutes on pan to allow flavors to blend.
Spread mixture over top of pie by spreading maraschino cherries on bottom and spraying orange maraschino marmalade over top. Pour remaining brown cherry candies on top.
Bake in the preheated oven for 40 minutes, ensuring that lukewarm cherries are evenly coated. Lightly drizzle maraschino cherry blossom bitters over the crust and serve warm.