Czech Volcano Cookie Dough

1. Process mini Nilla Wafers in a food processor until finely processed. (Nearly powdery.) 
2. Process the pecans and walnuts in the food processor until very finely chopped (you can use one or the other if you have a preference, I choose to mix in both to this dough). 
3. In a stand mixer with a paddle attachment, add in all ingredients through almond extract until a consistent dough forms. Scrape the bottom of the bowl at least twice while mixing to ensure they are evenly mixed. 
4. Cover and chill the dough for at least 1 hour. 

Cherry Buttercream Filling

1. Prepare cook and service Vanilla pudding according to the directions, but use only 1/2 of the called for amount of milk. Chill until cool. 
2. For the buttercream, with a stand mixer with a paddle attachment, whip the butter and powdered sugar on low until it is light and fluffy. This will take a few minutes, and require multiple scrapes of the bowl to ensure it is consistent. 
3. Add in the cooled pudding, and almond extract. Mix again until smooth uniform buttercream begins to form. 
4. Lastly, mix in the finely chopped cherries until evenly distributed in the buttercream. 
5. You can keep this at room temperature while you wait to fill the cookies. *If you are assembling these cookies the following day, you can refrigerate the buttercream, and beat it until smooth again before filling the cookies. 

Volcano Cookie Assembly

1. Roll a “Small Tootsie Roll” sized piece of dough in the remaining granulated sugar.
2. Using a beehive cookie, or other pyramid shaped mold, press the sugar rolled dough into the mold and using second part of the mold, press the cone into the bottom. Twist the bottom cone to create the divet in the dough. 
3. Gently remove the formed beehive, or “volcano” from the mold and set it aside on a parchment lined baking sheet. Repeat with all other dough. 
4. Chill the dough, to ensure that it holds together while you fill the cookies. You can also wait until the following day to allow the cookies to “dry out”, or chill them uncovered in the fridge overnight. 
5. Using a piping bag with a large opening, add in the cherry buttercream. Turning over each cookie, gently squeeze in the buttercream until the cookie is filled. 
6. Press a mini Nilla wafer to the bottom, with the flat side on the bottom so it creates a base for the cookie to rest on. Repeat with all cookies. 
7. Drizzle the cookies with the warm and melted chocolate. Set aside to set up. 

Chocolate Drizzle

1. In a double boiler, or a small saucepan with a bowl on top set over an inch of boiling water, add in 3/4 of the chocolate. Melt gently until 90% smooth. Remove from the heat, and add in the remaining chocolate to create a temper, stirring in the rest of the chocolate until it melts with the residual heat of the chocolate. 
2. Lastly, add in the little bit of Crisco if you want to create an softer and most shiny chocolate drizzle. 

To Store Czech Volcano Cookies

1. These cookies can remain at room temperature and be served immediately. 
2. These cookies can be placed in an airtight container and placed in the fridge until ready to serve.
3. They can also be frozen and stored in an airtight container. Serve immediately after removing from the freezer, they will soften to their original texture, or can be eaten frozen.