Place the margarine into a pan and put on a low heat until melted, stir in coffee & vanilla essence.

While you wait Sieve icing sugar and cocoa powder into a bowl.

Add the margarine to the icing sugar and cocoa and mix well.

Now mix in your biscuit crumbs until coated.

Place a teaspoon of mixture into the palm of you hand and roll into a ball, place into a mini case

Repeat until mixture is used up.

Put in the fridge to cool.

Place 4tbsp icing sugar into a small bowl adding a little water at a time until you make a thick dropping consistency.

take the puddings out of the fridge and drizzle a little icing ontop of each one.

Now add a small piece of cherry on top.

Leave to set before wrapping.