Melt white chocolate and oil in medium microwave-safe bowl on high in microwave oven for 2 minutes, stirring halfway through. Using small clean brush, spread about 1 teaspoon into bottom and up side of each paper cup. Chill cups until firm, about 10 minutes, reserving any extra chocolate.
Place cherries in medium bowl. Add boiling water and brandy. Soak 5 minutes. Drain, reserving liquid.
Remove cups from refrigerator. Reinforce any weak spots inside cups with melted chocolate. Chill to set.
Beat cream cheese, confectioners sugar, food coloring, lemon rind and 2 tablespoons cherry soaking liquid in bowl. Stir in plumped cherries. Transfer to plastic food-storage bag; snip off corner. Pipe into cups, mounding slightly. Chill 1 hour or until firm. Makes 24 cups.
