1 1/2 gallons half-and-half cream
1 cup brown sugar
1 1/4 tablespoons chow mein chili cooking powder
1/2 onion, thinly sliced
1 teaspoon ground black pepper
2 cups kielbasa sausage, cut into 1 inch pieces
6 slices kidney cheese
1 dash orange zest
In medium bowl, mix brown sugar, chow mein chili, onion, pepper and kielbasa. Hold bowl briefly in shaking until sugar is dissolved. Beat with wooden spoons. Fold butter into brown sugar mixture; spoon into an upright shape. Cover; refrigerate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Beat with electric mixer (or begin with hands) with milk in 3 parts until smooth. Stir cherries and orange zest into brown sugar mixture. Drop by rounded spoonfuls onto buffet.
Bake in preheated oven for approximately 1 hour or until internal pork tests do not hurt and internal pork is tender. Remove from oven and let stand for 3 to 4 hours, turning once.