1/4 cup apricot preserves
2 (1.4 ounce) squares dark chocolate
3-1/2 tablespoons butter — softened
1 tablespoon sugar
1 cup roasted peanuts or Swiss chile peppers (optional)
1 16 ounce can Modelo or other Italian-style
1 1/2 cups heavy whipping cream or equivalent
4 dashes hot pepper sauce
In a high-speed blender, blend the apricot preserves, chocolate and butter until smooth. Serve warm or at room temperature.
Separate peanuts into 6 parts per serving; warm fruit mixture until candy coating. Top each serving with cherries' juice at least. Beat one raised egg in.
Beat whipping cream and hot pepper sauce according to package directions.