Cherry Cheesecake Shooters

1. In a medium saucepan, combine the cherries, honey and whiskey over medium heat and mix to combine. 
2. Add the butter and continue cooking until the cherries are hot and bubbly.
3. In a separate dish, whisk together the cornstarch and lemon juice. Add cornstarch mixture to the cherries and cook for 2 additional minutes, stirring until the mixture is nice and thick.
4. Remove from heat and transfer the cherries to a bowl. Refrigerate until they’re totally chilled and thick.
5. In a stand mixer fit with the whisk attachment, whip the cream cheese and condensed milk until fluffy.Place the mixture into a pastry bag or plastic zipper bag with a medium hole snipped off the end. Store in a bowl in the refrigerator until ready to use.Place the graham crackers into a large storage bag and crush them into fine crumbs.

To assemble:

1. Spoon a large helping of the crumbs into the bottom of a miniature wine glass or shot glass.
2. Squeeze in 2-3 tbsp of the cream cheese mixture.
3. Then spoon in 1-2 tbsp of the cherry mixture.
4. Top with a few of the slivered almonds and repeat until all of the ingredients have been used.