1 cup water
3 tablespoons margarine
1 cup white sugar
2 eggs
1 cup vegetable oil
1 (4 ounce) can cream-style cream
1 1/2 cups chopped cherries
1 cup chopped pecans
1/2 cup cocoa or chocolate syrup
1 cup chopped pecans
Stir water, margarine and sugar into a small saucepan. Bring mixture to a boil. Boil, stirring constantly, for 2 minutes. Remove from heat.
Beat egg into syrup and mix with cream. Beat in cherries, pecans and cocoa. Pour mixture into pastry shell. Shape into shape for piping. Set aside. Chill for 2 hours. Refrigerate remaining dough.
Preheat oven to 350 degrees F (175 degrees C).
Meanwhile, transfer 3 cups cream cheese and 3 cups sugar mixture from chilled pastry shell to chilled refrigerator storage container. Transfer to bottom of casserole. Spread orange mixture onto top of pastry. Roll square to serve. Place chocolate coating on the wooden cupcake inserted in the center of the casserole. Cover tightly with aluminum foil. Place under preheated broiler with foil on broiler pan or aluminum foil jacket. Broil 6-7 minutes or until chocolate firm.