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1. Beat cream cheese and 1/2 cup butter in medium bowl; add flour, stirring until well blended. 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.
2. Heat oven to 350°F. Combine egg, sugar, melted butter, lemon juice and vanilla in small bowl; stir until smooth. Add chopped peanut butter chips. Fill muffin cups 3/4 full with mixture.
3. 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 or CHOCOLATE DRIZZLE, if desired. 3 dozen.
CHOCOLATE DRIZZLE: Place 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S Milk Chocolate Chips and 1-1/2 teaspoons shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred.
* Do not chop peanut butter chips in food processor or blender.
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