Peanut Butter Chip Tassies

Yield: about 2 dozen

1 package (250g) cream cheese, softened
1/2 cup (125 mL) butter, softened
1 cup (250 mL) all purpose flour
1 egg, slightly beaten
1/2 cup (125 mL) sugar
2 tablespoons (30 mL) butter or margarine, melted
1/4 teaspoon (1 mL) lemon juice
1/4 teaspoon (1 mL) vanilla extract
1 cup (250 mL) CHIPITS REESE® Peanut Butter Baking Chips, chopped
6 red candied cherries, quartered (optional)

Beat cream cheese and 1/2 cup butter in medium bowl; stir in flour. Cover; refrigerate about one hour or until dough is firm. Shape into 24 one-inch balls; place each ball into ungreased, small muffin cups (1-3/4 inches in diameter). Press dough evenly against bottom and sides of each cup. Heat oven to 350°F (180°C). Combine egg, sugar, melted butter, lemon juice and vanilla in small bowl; stir until smooth. Add chopped CHIPITS peanut butter chips. Fill muffin cups 3/4 full with mixture. Bake 20 to 25 minutes or until filling is set and lightly browned. Cool completely; remove from pan to wire rack. Garnish with candied cherries, if desired.