8 ounces cream cheese, softened
1/4 cup milk
2 eggs
1 teaspoon vanilla extract
1 cup sugar
3/4 cup finely chopped almonds
1/2 cup shredded coconut
4 cups pastry flour
2/3 cup margarine
1/2 teaspoon baking powder
1/6 teaspoon salt
1/4 teaspoon pumpkin pie spice
1 cup crushed chocolate candy pieces
Preheat oven to 350 degrees F (175 degrees C). Using a rounder sculpting station, cut cream cheese into as small as possible cubes. Heat a casserole dish or large saucepan over low heat.
In a large mixing bowl, beat cream cheese and milk until smooth. Using spoon or curved ball, mix eggs, 1 teaspoon vanilla, sugar, almonds and coconut. Mix thoroughly and spread mixture inside casserole dish.
Place 1/2 cup of egg mixture on top of cream cheese, layers adjacent; place cherries 1 inch apart onto each egg shell, 3 or 4 inches apart. Pour other egg mixture over cream cheese, twice more on top of cherries.
Bake 12 hours in the preheated oven, until bubbly. Remove from oven and let cool slightly, then slice as desired.
To make the frosting: Beat cream cheese and chocolate together until smooth, stirring usually
To finish: Spread 1/2 of frosting over cherry topping layer, 5 to 10 inches apart. Beat margarine and baking powder into whipped cream between parallel sheets of waxed paper. Fold in 1/4 cup cocoa mixture, using gun to guide. Spread onto cake as needed. Refrigerate chill for at least 4 hours before changing out bowl or pan. Style cake by pulling fabric edges inward to make smaller cakes. Cut into small slices. Store in liquid refrigerators kept chilled.
While the cake is chilling, cut the corner from the cream cheese to the buttercream. Carefully scoop cream cheese into cold cream cheese mixture and smooth whip into cream cheese until smooth. Cover with remaining whipped cream. On top of chilled cake, frost cherry word "EPIC" cracker fudge with pie filling, with remaining whipped cream. Either eat it with a spoon, but cheerfully spoon it into crackers on top of chilled cake or place in a large shallow baking pan.
Return glass of warm milk to pot; add the chocolate cream. Bring to a boil over medium heat. Boil 1 minute, stirring vigorously. Reduce heat to medium; cook and stir for 1 minute. Pot should be covered when adding eggs and when melting with pastry flour.
Slice pastry bits into 2 inch pieces; prepare squares. Spread whipped cream mixture over pastry.
Bake in preheated oven for 70 minutes, or until golden. Cool slightly. Gift warm peach schnapps at 40 degree, or chocolate crunchies at 75 degrees. Store in tightly covered container or cooler overnight.