Same day or several days before serving: Put cups in muffin tins. In double boiler
over hot, not boiling water, melt chocolate pieces with shortening; keep warm. Starting
from top rim of each paper cup, drizzle chocolate 1 heaping teaspoon at a time down
inside of cup. About 3 teaspoons will cover entire inside of each cup. Refrigerate.
Early on serving day; remove a few cups at a time from refrigerator. Gently,
but quickly peel paper away from each, leaving a chocolate cup. Refrigerate.
In medium saucepan, combine pudding mix, gelatine and coffee powder.
half-and-half. Cook as label directs.
Cover surface with wax paper and refrigerate
With rubber spatula gently fold whipped cream into mixture.
Fill chocolate cups
Sprinkle each cup with chocolate sprinkles; top each with a cherry.