These quick and easy chocolate and cherry tarts take only 10 minutes to assemble. They makes a lovely addition to a dessert buffet.
Heat oven to 350°F. Place mini phyllo shells in mini cupcake tins or on a baking sheet. Unwrap 30 kisses; place 1 in each cup.
Bake in 350°F oven until chocolate is slightly melted, about 5 minutes. Remove tins or baking sheet from oven. Transfer phyllo cups to wire rack. With back of spoon, gently press down point of kiss into each cup.
Open can of cherry pie filling. With small spoon, scoop out 1 cherry with a little sauce and place in phyllo cup on top of chocolate kiss. Repeat with remaining phyllo cups. Refrigerate any remaining cherry pie filling. (Can be reheated gently for fast and easy ice cream topper.)
Immediately before serving, decoratively top each mini cup with whipped topping. Unwrap remaining milk chocolate kiss. Grate over topping. Serve immediately.