Generously grease 2 to 2-1/2-quart pudding mold with tight-fitting lid or heat-proof bowl. Combine 2 tablespoons sugar and 2 teaspoons cocoa. Coat mold or bowl with cocoa mixture; tap out excess. In separate large bowl, beat butter and 3/4 cup sugar until fluffy. Beat in eggs. Add 1/2 cup cocoa; beat until smooth and well blended. Stir together flour, baking soda and salt; add to butter mixture alternately with milk until well blended. With rubber spatula, fold in cherry pie filling and walnuts to blend thoroughly. Spoon batter into prepared mold; cover.* Set mold on rack in deep pot; add boiling water to come halfway up side of mold. Cover pot; steam 2 to 2-1/2 hours or until pick inserted in center comes out clean. (Add boiling water as needed to maintain water level.) Remove mold from pot; cool 15 to 20 minutes. Carefully loosen and invert onto serving plate. Dust top with powdered sugar. Garnish with wreath of walnut halves and drained cherries. Serve warm, cut in wedges, with Crimson Cherry Sauce. 12 servings.

* If using bowl, cover top of bowl with double thickness of lightly greased foil. Fold down edges of foil around rim; tie snugly with string.

Crimson Cherry Sauce:

In small saucepan, stir together 1 can (21 oz.) cherry pie filling, 1/4 cup kirsch (cherry-flavored liqueur)** and 2 tablespoons sugar. Cook over medium heat, stirring constantly, just until simmering. Serve warm. About 2-1/4 cups sauce.

**1/4 cup water and 1/2 teaspoon almond extract may be used in place of kirsch; omit sugar. Proceed as above.

completely. Wrap securely; freeze. To reheat, thaw pudding; remove from wrapping and return to mold. Cover; steam as above for 1 hour or until thoroughly heated.

of the Hershey Kitchens.

[Meal-Master recipe format courtesy of Karen Mintzias]