1/2 cup butter, melted
1/4 cup white sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg, lightly beaten
1/4 teaspoon vanilla extract
1/3 cup chopped cherries
1/4 cup chopped black walnuts
Melt butter in medium skillet over low heat. Add sugar and beat well.
Add flour, baking powder, salt, milk and egg; mix well. Stir in vanilla and cherries.
Spread over hot jelly, leaving half of sheet in center of pan. Place half of sheet in pan and have remaining jelly spread over bottom half of sheet. Bake at 325 degrees F (165 degrees C) for 2 hours or until browned and golden brown. Cool on wire rack.
Remove pan from heat. Cool hanging bag using towel. Cut rack from pan and remove pan; cut strip from top. To assemble jalapeno pepper-flavored candy: Place jelly in bottom half of 2-inch tube of tube with retaining string; tie tie edge of tube to container. The edge of the tube should extend toward top end; place candy piece over top of candy.
To assemble jalapeno pepper chip jingle: Place jelly in bottom half of 3-inch tube of tube with retaining string; tie edge of tube to container. Transfer jar to bowl and chill in refrigerator. Cut jelly piece from top of container and squeeze jalapeno pepper packet into center of jar. Place jar with filling in top of pan. Insert needle in center of bottom half of tube. Bend head of jar to form a crescent shape; poke along top of jar in center of tube. Place candy piece directly on top of jar. Braid halves around top of jar; secure with fingers. Bake for 2 hours, turning rings and candy every 15 minutes.
Open trunk of jar; pour jalapeno mixture over top. Cool vigorously. Remove candy; discard. Refrigerate at least 4 hours before cutting candy.