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.
Stir in half-and-half. Cook as label directs.
Cover surface with wax paper and refrigerate until cool.
With rubber spatula gently fold whipped cream into mixture.
Fill chocolate cups and refrigerate.
Sprinkle each cup with chocolate sprinkles; top each with a cherry.