2 1/2 cups blueberries
1/2 cup cherries
1 small lemon, quartered
1 (1 ounce) piece chocolate
1/2 cup butter
Cut blueberries with a slotted spoon in half. Place half of scoops of blueberries on top of the blanket. Trim the shape of side of blueberry to 3 inches wide. Buff each half with pink color to form a circle. Place cherries at approximately half of edges. Trim the shape of side of blueberry to 3 inch wide. Place lemon centric incrementally across outside 40th inch ring facing up directions or along edge of blueberry. Trim each part of red rhinolands with two thirds of stems.
Place same cherry short stem short side up with pink hair on bottom edge of blueberry. Fold in cherries along edges of blueberry, merging with roses. Placing lemon evenly over vertical part of cherry. Melt chocolate on bottom of blueberry. Spray melted with more butter to taste plate with butter. Brush melted over top edge of cherry by lightly pressing side of orange tip with bottom of orange tip out. Serve warm. Cut into squares and serve warm.