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Wash, rinse and dry outside of balloons. Inflate one balloon to a 6-in. diameter and tie end. Inflate remaining balloons to a 3-in. diameter and tie ends. Wash, rinse and dry tied ends. Spray balloons with cooking spray.
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In the 2-qt. bowl, microwave candy coating until melted; stir until smooth. Cool for 5 minutes; add food coloring. Holding tied end of large balloon, dip it into the coating. Form four to six petals by rolling the balloon back and fourth in coating halfway up the sides. Place on a waxed paper-lined
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to dry, about 2 hours.
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Repeat with smaller balloons, creating only four petals. Set aside to dry, about 1 hour.
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Just before serving, cut tied ends of balloons with scissors to deflate. Remove balloon. See recipe (right) for serving directions.
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Cherry Fluff Filling: In a small saucepan, soften gelatin in water. Cook and stir over low heat until dissolved. In a food processor or blender, puree 1 cup of pie filling. Set remaining filling aside. In a bowl, combine pureed filling, gelatin mixture, sugar, lemon juice, almond extract and salt. Cover and refrigerate until mixture reaches the consistency of egg whites. Fold in the whipped cream. Cover and refrigerate until firm, about 2 hours.
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To serve, place large flower cup on a serving platter; fill with Cherry Fluff. Surround with small flower cups. Spoon fluff into small cups; to with reserved pie filling. If desired, garnish each with almonds for stamens and mint for leaves.
