Neat fingers and a little practice are required to make these delicious morsels successfully. Select some fairly thick paper cups, one and a half inches in diameter, and line them with a quarter of an inch lining of pale pink coating fondant flavoured with vanilla (see recipe below). When all are lined, melt a small pot of bright coloured red-currant jelly, add a teaspoonful of kirsch to it. When nearly cold, pour it into a paper cornet, remove the point, and pipe the jelly into the fondant-lined cups. Allow the jelly to become quite firm, then cover it with a smooth coating of the fondant. Allow the fondant to set, then pipe the top in with jelly forming seven dots.