Basil and Lemon Cheese Balls
Omit bacon, almonds and garlic. Stir 1½ tsp grated lemon zest and ¼ cup chopped fresh basil into goatcheese mixture. Chocolate Cherry Cups: In heatproof bowl set over saucepan of gently simmering (not boiling) water, melt half each of the dark chocolate and milk chocolate, stirring, until smooth. Pour by about 1 tsp into 1¾-inch wide candy cups. Refrigerate until set, about 30 minutes.
Meanwhile, in food processor, pulse marzipan with cherries into smooth paste. Roll by 1 tsp into balls. Gently press 1 ball into each candy cup, flattening tops almost but not all the way to edge.
In heatproof bowl set over saucepan of gently simmering (not boiling) water, melt remaining dark chocolate and milk chocolate, stirring, until smooth. Pour by 1 tsp over filling to cover, smoothing tops. Refrigerate for 10 minutes.
Garnish: Top each cup with 1 cherry piece. Refrigerate until firm, about 1 hour. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 1 week.) per piece: