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Cheesecake Filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg, at room temperature
1/8 teaspoon salt

Almond Topping:
1 cup coarsely chopped almonds
2 tablespoons granulated sugar

White Chocolate Muffins:
2 bars (1.5 ounces each) Godiva Solid Ivory, coarsely chopped
3/4 cup milk, divided
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup dried cherries or cranberries

Make the cheesecake filling:

Combine the cream cheese, sugar, egg and salt in a small bowl. Beat until smooth, using a hand-held electric mixer at medium speed.

Make the almond topping:

Combine almonds and sugar in a small bowl. Set aside.

Make the muffins:

1. Preheat oven to 350°F. Line 16 muffin cups with paper baking cups and set aside.
   
   
2. Place solid ivory and 1/4 cup milk in a microwave-safe bowl. Microwave on medium (50% power) 1 minute. Stir. Microwave 30 seconds more or until solid ivory is softened. Stir until smooth. Let cool 10 minutes.
   
   
3. Mix flour, sugar, baking powder and salt in a large bowl.
   
   
4. Whisk remaining milk, oil, egg and vanilla extract in a medium bowl. Gently stir into flour mixture, stirring only until dry ingredients are moistened. Add solid ivory mixture and stir until blended. Stir in cherries.
   
   
5. Spoon batter into lined muffin cups, filling half full. Spoon 1 heaping tablespoon cheesecake filling in each. Sprinkle with almond topping.
   
   
6. Bake for 20 minutes or until tops spring back when lightly touched. Slightly cool muffins in the pan on rack. Best served warm.