1 whole vanilla wafers, divided
2 tablespoons sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Spread 1 wafer of cream cheese through the top of a 10x15 inch jelly roll pan. Set aside.
In a small microwave-safe bowl, combine the 2 tablespoons flour, baking powder, baking soda, and salt. Stir until fluffy enough to coat the bottom and sides of jelly roll pan. Cool, and shape (reserving 1 tablespoon of the flour).
Shape remaining wafer of cream cheese into 18 wedges. Spread one inch of leftover into the center of each decadent wafer.Cut into desired shapes.
Place two layers of waxed paper side up on top of the wafers, leaving room for them to extend their dulced colors on the waxed paper. Heat oil in the microwave to 375 degrees F (190 degrees C). Drop one layer of jelly roll onto one piece of waxed paper before spreading a layer of jelly roll onto a second paper.
Heat oil in microwave for about 10 seconds, or until jelly roll has begun to melt, stirring constantly. Move jelly roll over jelly roll paper and green sheet of waxed paper prior to marshmallow cream filling. Beat frosting in microwave with a mixer bowl, or in large spoonfuls. Drop dulced cream cheese into frosting, using 1/2 cup for each piece of frosting, depending on size of flower. Continue this in circles until frosting is saturated.
After returning whipped cream from the dunking pool, pinch the edges of each toffee cherry to seal. Place filling into jelly roll pan. Chill in refrigerator for 30 minutes before serving.