1Place two liners in each of 12 5-ounce, microwave-safe custard cups.
In a small bowl, microwave the butter on high for 45 to 60 seconds or until melted.
Stir in the cookie crumbs and sugar.
Place 1 heaping tablespoon of the crumb mixture into each liner.
Press down firmly using a small glass or your fingers.
Stir together the remaining ingredients except cherries until they are thickened.
Place 2 tablespoons of this mixture in each cup.
Arrange 6 cups in a ring on a large plate and microwave at 50 percent power for 2 to 3 minutes, or until tarts bubble in a couple spots.
Remove the tarts as they appear done. Some may finish faster than others.
Cool and serve each topped with pie filling, a dollop of whipped cream and a basil or mint leaf.