Halve 9 cherries; chop remaining cherries. Reserve halved cherries and 18 orange sections for garnish. In a large bowl, beat cream cheese and sugar until fluffy. Add chopped cherries, pineapple and pecans, if using. Fold in whipped topping and remaining oranges. Spoon mixture into 18 muffin cups lined with aluminum foil cupcake liners. Garnish each cup with a halved cherry and an orange section. Cover and freeze until firm. Let stand at room temperature 10 minutes before serving.
Tip: Cook up a simple cinnamon sauce to drizzle over fresh fruit. In a saucepan, combine 1/2 cup sugar, 2 tablespoons cornstarch and 2 cinnamon sticks. Stir in a 5-ounce can of evaporated milk. Cook and stir over medium heat until mixture boils and thickens. Discard cinnamon sticks; stir in 1-1/2 teaspoons vanilla extract. Chill for 2 hours before serving; keep refrigerated.
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