1 cup margarine
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 2/3 cups chocolate chips
1 pint heavy cream
1 pinch salt
1 (3 ounce) package instant chocolate pudding mix
3 tablespoons light rum
1 (4 ounce) can evaporated milk
1 pint marshmallow creme
1 (8 ounce) package cream cheese
2 tablespoons unsweetened cocoa powder
3 tablespoons butter, diced
Preheat oven to 350 degrees F (175 degrees C). Place 1 cup margarine in large bowl. Shape softened margarine into 1 inch balls. Place 3 inch diameter round Belgian chocolate jelly cutters onto each cookie sheet. Spread 4 white spots on each cookie sheet. Press caramel coating onto cookie sheet.
Beat the eggs, 1 cup sugar and 3 tablespoons margarine in medium bowl until light and fluffy. Beat in a small bowl the 1 1/2 cup chocolate chips. Beat in 1/3 cup heavy cream, 1 cup rum and 1 cup evaporated milk. Beat in marshmallow creme and 1 (8 ounce) container of vanilla pudding mix. Stir in cream cheese, 1 cup butter and 1 cup cocoa to gelatin mixture. Spread mixture onto cookie sheets.
Bake in the preheated 350 degrees F (175 degrees C) oven for 35 minutes, or until toothpick inserted in center comes out clean. Cool cakes completely in pan. Let cool completely after slicing. Frost with cherry frosting 3 hours before slicing. Serve chilled.