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Take a double boiler, or a large heat proof bowl placed on top of a saucepan with about an inch or two of water on bottom. Bring water to a boil and allow the top bowl or pot to get a little warm before adding your chocolate.
Once you have added both the peanut butter and the chocolate chips, stir frequently over a med/low heat until they are melted and combined.
Turn off your heat and add the coconut and ground nuts stir until well combined.
In a small muffin tin extra small, place a mini cupcake liner or lightly spray with pam. (You can do this ahead of time.)
Place about a teaspoon of the mixture in the bottom of each cup. Place a maraschino cherry on top of that and then add another tsp. or so of the chocolate mixture on top of that.
Place in the refrigerator to harden up.
If you are making them in egg cartons like Shirley does please be sure to line with plastic wrap first. Once hardened individually wrap with a piece of tinfoil.