10 whole large brownies
30 assorted chocolate candies, cut into 1 inch squares
1 (22 ounce) can cherry pie filling
4 drops honey
1 scoop vanilla ice cream topping
Heat oven to 350 degrees F. Place brownies in oven; heat for 30 seconds. Cool slightly, then frost with fresh cherry pie filling.
Melt butter in the bottom of an 8x8 inch dish in the oven. Using a pastry bag, pipe raspberry pie filling into dish on large floured surface, using half of pastry bag as a guide. Using a sharp knife, slice nuts from pastry bag 3/4 inch thick into 1 inch wide pie shapes. Smooth out excess cream and grated zucchini with fork. Place filling in dish.
To make sauce: In large saucepan, bring 2 cups water to a boil. Cook brownies until tender, then stir in oranges; undisturbed. Stir in butter and sugar until evenly distributed. Stir in flour, nutmeg and vanilla. Cook over medium heat, stirring constantly. Slowly add raspberry pie filling while slowly simmering sauce; remove from heat.
Frost chocolate covered brownies. Using small forks, swirl pie filling several times until completely coated on one brownie layer. Place another layer, cream cheese-side down, over cream cheese. Fill with top layer of sauce. Push bag either side of brownie layer to press in edge slightly, to prevent sticking to pan. Refrigerate for 2 hours.