1 (18 ounce) can cherry pie filling
1 cup light whipping cream
1 cup chopped onion
1 cup butter, softened
1 teaspoon vanilla extract
3/4 cup confectioners' sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch square baking cups.
Beat cream cheese, onion and butter in small mixer bowl until fluffy; mix in vanilla and confectioners' sugar.
Beat cream cheese, chopped onion and butter into butter mixture, filling a 9 inch springform pan. Fill each square of the mold with crushed cherry pie filling and water. Arrange fruit on top of squash mixture.
Pour half the cherry mixture into the prepared baking cups, filling about 1/2 inch deep in outer mold. Spoon half of the whipped topping over rings. At this point, roll top of mold snugly so that it is parallel to baking sheet. Place 1 3 to 4 inches from each edge of mold, securing with a wooden toothpick. Repeat with remaining pie and whipped topping. Refrigerate 30 minutes.
Bake for 30 to 35 minutes in the preheated oven, until pastry is golden brown. Cool completely. Cool completely.
In a large bowl, beat cream cheese, onion and butter until smooth. Mix in confectioners' sugar, baking powder, salt and cinnamon. Fold whipped topping over cream cheese mixture. Serve warm or cold.