1 pound Maraschino cherries, cut into 1-inch pieces
2 teaspoons unsweetened cocoa powder
1/3 cup butter, melted
1/2 teaspoon salt
6 tablespoons white sugar
3 cups all-purpose flour
1 cup heavy whipping cream
1/3 cup white sugar
1/2 teaspoon baking soda
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
2 egg whites, lightly beaten
1/3 cup white sugar
1 egg
1 teaspoon vanilla extract
In a large bowl, whisk together the eggs, white sugar and vanilla until smooth, then stir into the beaten egg mixture. Pour into the prepared casserole. Line with non-stick foil and bake in the preheated oven for 15 minutes. (Do not overcook the fudgey!) Remove foil from the top of the buns and flip the oven oven rack.
Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Using a fork, lift the fudgey from the parchment paper, allowing strips to creep up the sides of the dish. While still warm, swirl red food coloring through the fudgey with a plastic fork. Remove fudgey from oven.
To make the frosting: In a small saucepan, combine grated carrot, cocoa, butter or margarine, and 1 cup of the whipped cream and 1/3 cup of sugar. Cook over medium-high heat until bubbles pop; continue cooking until mixture thickens, about 2 minutes. Stir in vanilla. Turn orange juice off of the juice pan and puree the pureed mixture in a food processor or blender. Quickly pour in the frosting. Remove from oven and gently press on the top of the buns. If necessary, spoon the butter mixture into the bottoms of the unbuns to create finished fudgey. Remove foil from candies. Place on wax paper covered lined rimmed baking sheet. Refrigerate until set. Let dry 1 hour before cutting into bars or serving.